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# Pig Nosferatu?
I WANT TO SUCK YOUR PORK.
(, Mon 4 Feb 2008, 17:20, archived)
# *waggles pork*
(, Mon 4 Feb 2008, 17:21, archived)
# *tugs*
I'm thinking of making pork jerky later.

I made beef jerky last night.

In fact, other than Budweiser or chocolate, it's the only thing I've consumed today...
(, Mon 4 Feb 2008, 17:23, archived)
# how do you make beef jerky?
that Biltong and hog lumps are my favouritest thing ever
(, Mon 4 Feb 2008, 17:28, archived)
# Well!
You get a joint of beef, freeze it, then that makes it easier to slice into thin pieces.

Then you take the pieces and marinade them for about 2 hours in a sauce that is up to you on creating.

Then cook them in an oven that is slightly ajar for 6-8 hours at 60 degrees, so that all the moisture goes out of it, and VOILA!

Jerky =]

It's a bit arduous, but I made my brother do it and I ate it all, so it's cool =]
(, Mon 4 Feb 2008, 17:32, archived)
# sexeh
i'll try making that at the weekend
(, Mon 4 Feb 2008, 17:39, archived)
# DO IT =]
I'm going to go down the butchers and get a pork joint and make a teriyaki marinade for it.
(, Mon 4 Feb 2008, 17:41, archived)
# what do you recommend for the sauce?
(, Mon 4 Feb 2008, 17:44, archived)
# We made a kind of spicy sauce
But it didn't soak in particularly well.

It's probably better to use soy sauce as a base, which we are trying next.

Google yields a LOT of results, so it's best to pick a sauce that you would enjoy, but we are going for soy sauce, ginger, sugar and garlic next time to get a teriyaki effect =]
(, Mon 4 Feb 2008, 17:48, archived)
# interesting
I think I'll try the barbeque sauce that my housemate makes for BBQs, i think he uses honey as the base.
(, Mon 4 Feb 2008, 17:50, archived)