Another option for the excess fat if your a homesteader, is to make a betty lamp to get some light from that extra fat.Quote:
http://www.smileyvault.com/albums/mi...t-misc-129.gif
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Another option for the excess fat if your a homesteader, is to make a betty lamp to get some light from that extra fat.Quote:
http://www.smileyvault.com/albums/mi...t-misc-129.gif
http://www.kafcs.com/IMAGES/stand.jpg
Matt - I'm unfamiliar with the term brown vinegar. Is it a Balsamic vinegar or Apple Cider vinegar that you are using?
In OZ it's just labeled "brown vinegar" but I think another name for it is "Malt vinegar"
Ah ha! Thank you.
Soaking meat in vinegar is "cooking" it in a way. In Europe, "pickled herring" is a well liked dish that is just raw herring soaked in vinegar. The vinegar kills anything that would grow on it. Tartar is also soaked in vinegar.
Don't forget, if you are blind, an ugly chick isn't really a problem.Quote:
Originally Posted by Rick
Oh, no. That will never work. Your friends will always want to help you out.
"Dude, you know we're buddies, right?"
"Are you going to tell me she's ugly?"
"Well, yeah."
"But she can stand facing a wall and NOT touch her elbows to the wall."
"That's true. I see your point."
"I can't. I'm blind. Remember?"
"Sorry."
I wonder how many of you guys just tried to touch your elbows to the wall......Too funny.
You really crack yourself up, don't you Rick. :)
Yeah....but you tried to touch your elbows to the wall anyway, didn't you? Go on admit it.
What happens when you mix rogain and viagra?Quote:
Originally Posted by Rick
You get Don King hair:eek2:
Here is a very interesting video on "drying" made by a woodsman named "Barton," who lives in Quebec, Canada. His method seems to work quite well. He uses beef in a marinade of his own concoction.
http://www.youtube.com/watch?v=n5OML...OiNrxFVTfkE%3D
S.M.
I have cut the mold off cheese for all my life.
Jerky / smoked meat is so different that I almost think every individual does it a bit different.
I have just dried it after brineing / peppering it.
I have made it in the oven with various rubs / maranades
I have just sliced it thin, and hung it in the smoke house with the other hams and bacon. (spiced as possible with what was available. usually salted since I try to keep a lot of salt around. To much trouble to boil it out of a salt lick or go to the ocean to get it come hard times and way to cheap not to have 10 barrels of it put up. - I stocked up from Akzo several years ago getting plain salt pellets without additives used for salting roads and side walks. Look kind of like peanuts in the shell be sure you get ones without additives)
The best to my taste is brined / maranaded, then dry rubbed, then put in the smoker for a few days.
Plain peppered and dried is almost like eating sawdust. (I have to put it in a stew pot and boil it with things to get any taste going, but year old stuff is still edible.) The plain dried stuff pounded and mixed with suet and berrys into pemmican is a powerful trail food, but barely edible unless stewed with other things.
For experiment I have camped with just dried meat, pemmican, and parched corn. It will keep you alive, but it is hard on modern digestive systems, one way or the other. (keep a laxative and a bottle of immodium with me at all times.)
If one gets horrible montezumas revenge dysentary, blackberry root tea usually stops it up.
Worst cast you have to eat powdered chalk by the cup full or powdered sawdust from a high tannic acid source. (never have been that bad, but old medecine woman from the hills knowledge needs to be passed on.)
Arrowroot tea will usually loosen things up, but I find a couple glasses of apple cider work for me usually. Probably other non citrus fruits also.
Anyway, I have never had a direct sickness related to "contaminated" meat. Just don't expect dried jerk to taste like bucan or smoked or even oven made jerky. It is dry. and mostly tasteless with a texture like sawdust / wood to my taste buds.
That you know of. Since most cases of food poisoning resemble the flu many folks mistake it for the latter.Quote:
Originally Posted by Thaddius
Aye, that I know of.Quote:
Originally Posted by Rick
what I should have said is so far nothing i have done has led me to stop making or eating jerky in several different ways, and I'm still here to type about it :-)
Indeed. I was just munching on some I made this past week-end. This batch doesn't appear to be a test batch for longevity. The size of the finished product seems to be dwindling by the day.
Anyone here have any experience making rabbit jerky? Ran a handfull down on the web but wondered if any of you had tried it and what the results were. I have a half dozen roasters that I am going to be slaughtering shortly and would like to preserve some till the next batch get up to size. Wish I could can some but not set up for it.
Thanx,
D.O.M.
I do not have any experience with rabbit. However, rabbit is a very lean meat. It should jerky just fine.
So what is the difference between primative jerky, and modern jerky, it sort of all sounds primative to me. Or is modern jerky the kind you get in bags at the store?
Inquiring minds want to know:confused1:
Mostly in how you do it would be my answer. I use an electric dehydrator as opposed to a smoke rack or sun dried.