A little more from CullenofAdelaid when not in the fray. A tragic on two levels: Gardening and Cooking, with welcome interruptions from family and the wonder that is the world and its people.
Sunday, January 23, 2011
Jerky made at home
This worked. I got a piece of yearling topside, from Austral meat. Trimmed it and cut it into strips - like the strips you'd cut for a stirfry. Overnight marinade - soy sauce, extra salt, honey, plus some ketjap manis (sweet soy).
Next day when juice is fully absorbed, get it into a dehydrator on full heat. Normally for about 12 hours.
Great quality and really handy for traveling where I HATE getting skinned by eating in restaurants.