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Old 06-21-2011, 05:59 AM   #41
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Good looking jerky, Frank. *pulling fork from computer screen*
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Old 06-21-2011, 02:03 PM   #42
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Good looking jerky, Frank. *pulling fork from computer screen*

You have stock in a monitor company?

And jerky is finger food!
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Old 06-21-2011, 03:39 PM   #43
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Old 06-22-2011, 03:38 AM   #44
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I use crushed coriander seeds, dried chilli, salt and pepper on my Biltong and that tastes great. Should work for jerky too. Personally I don't like using to many spices, keep it simple is my motto.
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Old 06-23-2011, 11:13 PM   #45
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I use crushed coriander seeds, dried chilli, salt and pepper on my Biltong and that tastes great. Should work for jerky too. Personally I don't like using to many spices, keep it simple is my motto.
This sounds great! Have you a recipe or pictures?
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Old 06-23-2011, 11:19 PM   #46
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Deer Jerky is how a start letters to my younger brother
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Old 06-23-2011, 11:32 PM   #47
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[QUOTE="Sir_Loin_of_Beef"]Deer Jerky is how a start letters to my younger brother[/QUOTE

Roflmao: :roflmao:

How did you know?
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Old 06-24-2011, 04:17 AM   #48
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This sounds great! Have you a recipe or pictures?
Hi Kathleen.
This is how I make my biltong.

Ingredients
2kg of sirloin, flank or silverside (cut into 1 inch strips) Meat should have some fat, yellow fat not A grade meat with white fat.
1 cup of white grape vinegar
1 litre of water

Coarse salt
Crushed black pepper
Chilli flakes of choice
roughly ground coriander seed

First put your meat in a flat glass dish, cover with vinegar and water mix. Allow to stand in this mixture for about 3 hours. Pour off the liquid, pat meat dry with paper towel. Sprinkle liberally with spice mix. Hang on meat hooks in a cool room with a fan blowing on the meat. Takes a few days to dry, some people like it completely dry while others like myself prefer it when it's still a bit wet on the inside. Kinda like eating a steak medium. Slice into thin slices and enjoy as is or make a sandwich with fresh white bread and butter.

I've made a biltong dryer by welding a steel "cage" with mesh covering the outside to keep out bugs. I placed a few lines from end to end to hang my hooks on and built a small fan into it.
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Old 06-25-2011, 08:39 PM   #49
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Thank you for sharing the technique for making it. I've never heard of it, but it sounds really different in a terrific way. How long will it keep?
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Old 06-26-2011, 03:40 AM   #50
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Pleasure Kathleen
It last for ages, just like jerky does bu it does tend to dry out and have less flavour. I usually carve what I'm not going to use within a few weeks into thin bite size slices then freeze it in ziplock bags. Keeps months that way. When ready to use just thaw and enjoy!
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Deer Jerky. My friend that hunts (you may remember him mentioned in the My Goose Is Cooking thread) gave me some deer meat to turn into jerky. This is a first attempt at this so we shall see what happens. Both of us are interested to see if the process will produce something edible. I used Morton Tender Quick last night for the cure and the strips are in the smoker now. The box has been settling in in the 145F range, though it does fluctuate (as a charcoal/wood chunk fire will). I do expect this to be an all day process. I ended up with about 26oz of deer strips. 3 stars 1 reviews
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