cooked, raw or cured?
i reckon i could do air-dried if i needed to.
( blaireau69 , the Cumbrian Travis Bickle., Mon 21 Dec 2009, 14:53, 1 reply, 16 years ago)

Man-jerky?

( Monty Boyce, My cheese game is strong, Mon 21 Dec 2009, 14:57, Reply)

no, just been for one thanks

( Vipros. clever got me this far, then tricky got me in, Mon 21 Dec 2009, 14:57, Reply)

i made some pork-jerky a couple of years ago, wasn't a rip-roaring success but edible.
a bit of practice...
( blaireau69 , the Cumbrian Travis Bickle., Mon 21 Dec 2009, 15:01, Reply)

one of my mates made some beef biltong the other week
in a drying box made of cardboard and the bottom of a lava lamp

it was fucking amazing. we're making more over christmas
( Vipros. clever got me this far, then tricky got me in, Mon 21 Dec 2009, 15:01, Reply)

what cut did he use? might be tempted to try that...
a regular 30watt bulb would do i reckon.
( blaireau69 , the Cumbrian Travis Bickle., Mon 21 Dec 2009, 15:24, Reply)

I think he used topside or top rump
but the recipe called for something cheaper.

he didn't cut it thin enough either, but the end product was still delicious and worked very well.

think this is the recipe he used
www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/biltong-recipe_p_1.html

cut it thinner than hugh suggests, and go with a bit less salt.
( Vipros. clever got me this far, then tricky got me in, Mon 21 Dec 2009, 15:28, Reply)

coolio. gonna try that!
i will let you know how it works out...
( blaireau69 , the Cumbrian Travis Bickle., Mon 21 Dec 2009, 15:40, Reply)