PaddyBrew2 Posted May 17, 2018 Share Posted May 17, 2018 So i started off brewing kombucha. Then since January I started this homebrew malarkey last week I got thinking what else can you make at home for a fraction of the cost and is much sought after yip, I bought a food dehydrator and just put on my first batch of jerky theres a biltong shop near my work in the city that sells 100 gms of it for 8 dollars. I just made 800 grams of ten bucks Any other jerky enthusiasts amongst us ? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 18, 2018 Share Posted May 18, 2018 I like jerky and will be making some at some stage myself. At this stage in regards to meat products I've just been making bacon and the occasional ham, but the two aren't much different in terms of how they're made. The bacon tastes like ham until it's fried in the pan. I bought a book called Charcuterie and it has heaps of recipes in it for various cured meats and so forth, with one jerky recipe. Definitely keen to try it because like you say it's ridiculously expensive to buy. And as with most things, the home made version probably tastes way better as well. Link to comment Share on other sites More sharing options...
PaddyBrew2 Posted May 18, 2018 Author Share Posted May 18, 2018 sounds good kelsey , have you ventured onto the chorizo or salami yet. im really keen to get into that Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 18, 2018 Share Posted May 18, 2018 Not yet, may try chorizo at some stage but not much of a fan of salami. I wouldn't mind having a crack at some "normal" beef and pork sausages either. Link to comment Share on other sites More sharing options...
The Captain!! Posted May 19, 2018 Share Posted May 19, 2018 I grow a hell of a lot of veges at home and have started growing specialty garlic. Its very hard to get different garlic over here in WA due to quarantine restrictions. I’ll be putting in about 300m2 of garlic in next year at my little farm to see how it goes out there. Then expand that over the next few years after that. Then sell to restaurants and at the local farmers market. I make my own chicken sausages, Italian dried sausage and have done some bacon in the past. I love making stuff for myself then growing or making it better than you can buy anywhere. Captain Link to comment Share on other sites More sharing options...
ben 10 Posted May 19, 2018 Share Posted May 19, 2018 Nice one guys. I make jerky, various smoked sausages including hot dogs, salamis, air cured meats, bacon, ham, speck etc. Love it, way better than the crap from the deli section at colesworth. Link to comment Share on other sites More sharing options...
Mikes15 Posted May 19, 2018 Share Posted May 19, 2018 Done some of the usual stuff like pickled our own beetroot, quince jam, plum sauce etc, had tonnes of marrows last few years so made loads of curried marrow chutney, that's a winner. Ive got a sausage maker but need to get some skins as it came with the wrong size ones & still not put my kettle BBQ to use as a smoker for meats. Used my Stainless box smoker to do fish, garlic & mussels, the garlic's bloody great, so easy & keeps in the freezer. Link to comment Share on other sites More sharing options...
The Captain!! Posted May 19, 2018 Share Posted May 19, 2018 Where abouts do you live Mike? Aust or overseas? Theres a couple of really good sausage skin online stores that specialise in just sauasage skins. Below is the place I use. Great stuff, Albeit a little expensive but the quality is worth it. http://www.thecasingboutique.com/ Link to comment Share on other sites More sharing options...
Malter White Posted May 19, 2018 Share Posted May 19, 2018 Hi Paddybrew2. My son and I started the other way around. Been doing jerky sporadically for about 3 years and have been home brewing since Christmas. There's some great recipes for jerky on youtube. I've found the best results come when you keep it simple ie. not too many flavour ingredients. If price is important to you, gerello beef (which I think is eye round steak) is cheap and very lean. Link to comment Share on other sites More sharing options...
Malter White Posted May 19, 2018 Share Posted May 19, 2018 @ TheCaptain, Good luck with your garlic venture. I read recently about garlic coming in from China is bleached. Reason being is it's grown using chemicals which are banned in Australia, so they bleach the shit out before importing it here. Holy f*ck! I needed garlic last week and the only fresh garlic I could find was the white king Chinese or a more natural looking Spanish version at my local Foodland (SA). I opted for a jar of processed because because it said it was made from Australian and imported ingredients. Link to comment Share on other sites More sharing options...
The Captain!! Posted May 20, 2018 Share Posted May 20, 2018 Yeah imported garlic is sprayed with methyl bromide to get rid of any bugs, which in my opinion is pretty ordinary. Definitely go minced over imported “fresh” garlic. Captain Link to comment Share on other sites More sharing options...
Mikes15 Posted May 20, 2018 Share Posted May 20, 2018 1 hour ago, The Captain1525230099 said: Where abouts do you live Mike? Aust or overseas? Theres a couple of really good sausage skin online stores that specialise in just sauasage skins. Below is the place I use. Great stuff, Albeit a little expensive but the quality is worth it. http://www.thecasingboutique.com/ In NZ, theres a guy here who sells all the stuff, real & artificial skins, herb packs etc, I just need to get an order in. Chinese Garlic is crap, Pack & save here often has local or even US garlic, the purple colour stuff, much better. Link to comment Share on other sites More sharing options...
The Captain!! Posted May 20, 2018 Share Posted May 20, 2018 1 hour ago, Mikes15 said: In NZ, theres a guy here who sells all the stuff, real & artificial skins, herb packs etc, I just need to get an order in. Chinese Garlic is crap, Pack & save here often has local or even US garlic, the purple colour stuff, much better. So all imported garlic is sprayed, regardless of where it comes from overseas. My wife is from Tauranga area and we spend quite a bit of time over there each year. I’ve found quite a few local stores there that only sell local veges and what not so they are about but it did take me a while to source. The beauty about NZ is you can basically put something in the ground and it’ll grow ya ha ha terrific growing areas over there. Do you hunt? Ive got a few mates over there that get a deer once a year and a couple of pigs each year for their deer meat, sausages and dried Italian snags. Their Deer jerky is apparently delicious. I don’t really eat that stuff though they love it. Captain Link to comment Share on other sites More sharing options...
Mikes15 Posted May 20, 2018 Share Posted May 20, 2018 Quite dry where we are in the SI but yeah, veggie gardens no drama & people are always giving away fruit & veg when they have to much. Dont hunt, but again so many people do often get salami or sausages, often guys at work bring a heap of venison or wild boar in & we have a BBQ at the weekends. Do a bit of fishing but the good stuff all north Island, shark, cod, grouper & flounder are about all ya get in the sea here & I dont bother with a fresh water season license, sone times grab a 1 day to pop to the lakes or canals to try for trout / salmon, its often $18/kg in the shops anyway though. Link to comment Share on other sites More sharing options...
The Captain!! Posted May 20, 2018 Share Posted May 20, 2018 I take my hat off to you guys living in the south. I get cold when it hits the late teens Celsius as I work in the Pilbara and use to the heat. I love the SI though. I’ve seen more of the south than my wife. We get Tarakihi over here for $30kg but the local stuff is $55/$60. I really want to get into the smoking of fish and also the garlic I grow. Captain Link to comment Share on other sites More sharing options...
Mikes15 Posted May 22, 2018 Share Posted May 22, 2018 On 5/20/2018 at 9:25 AM, The Captain1525230099 said: We get Tarakihi over here for $30kg but the local stuff is $55/$60. Captain We called into the local fish processor shop the other day & got a whole tarakihi for $4.50, big enough to feed both of us. No idea why it was so cheap but nothing wrong with it. Link to comment Share on other sites More sharing options...
The Captain!! Posted May 23, 2018 Share Posted May 23, 2018 Man that’s cheap! I actually prefer Tarakihi over snapper by far but that’s just a personal choice. Bluebone is my favourite and my favourite style of fishing. Put a crab on a 200lb line, a hook, wait and hang on. Captain. Link to comment Share on other sites More sharing options...
ChristinaS1 Posted June 17, 2018 Share Posted June 17, 2018 I recently bought a dehydrator and have made jerky twice so far. The first recipe turned out tasty but was made with soya sauce, which is high in MSG. I am actually sensitive to MSG and if I eat it too late in the day it give me insomnia (it is a neuro stimulant). My second recipe was a dry spice rub, no soya sauce, but is not nearly as tasty; will have to keep searching for a good recipe. Nice thing about jerky is that kids can actually take it to school in their lunches. I got into growing garlic a few years ago, and every year the section of the garden devoted to garlic is getting bigger. It is so good. This year I am growing three varieties. I always thought garlic was garlic, but I realize now that there are dozens of varieties. @Captain 1525229844 I saw a very disturbing investigative report about how minced garlic from China is peeled by prisoners / slave labour. They peel so many, for such long hours, that it destroys their finger nails. They end up having to use their teeth to bite off the end. Cheers, Christina. Link to comment Share on other sites More sharing options...
The Captain!! Posted June 17, 2018 Share Posted June 17, 2018 Hey Christina, Thats aweful to here that about the slave labour. Unfortunately I don’t know enough about that industry to comment but if the report was actually non bias then that’s terrible. The minced stuff I can get here is Australian made and that was what I was referring to sorry. Three varieties? Nice. From the varieties that I can actually get, I try to grow for taste and storage time, I now have four varieties that store from three months to others that store for twelve months. I use the really tasty short lived first then go through to the longest. The long stored one is very hot! And I love chilli, it’s almost as hot as a Cayenne pepper if eaten fresh. And the longer it’s stored the mellower it gets but is a better rounded hotness and flavour. I find that garlic is very easy to grow. Obviously this may be different in Canada but I’m sure there’s types that are easy. I often give garlic away as food or seed. I tell people that they can eat it or use it as seed for next year. I’ve had about a 10% strike rate into people actually planting for next year. Which I find amusing. Captain Link to comment Share on other sites More sharing options...
The Captain!! Posted July 18, 2018 Share Posted July 18, 2018 So I’ve probably told you guys before about how my wife doesn’t really like anything unless it’s from a shop. So today we hit a new low. I love my wife dearly and she really is my best mate. But she really annoyed me/upset me today..... She purchased garlic from a supermarket. I was shocked and showed her again where the garlic is stored. We quite literally have enough for 10 people for the next 5 months. Captain Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 18, 2018 Share Posted July 18, 2018 My missus doesn't get the whole making it or growing it yourself thing either mate. I think she just lacks patience, because she does at least enjoy the stuff I make. Link to comment Share on other sites More sharing options...
tja1980 Posted July 18, 2018 Share Posted July 18, 2018 @The Captain1525230099 I used to live in Karratha up until 97 then moved to perth, I miss going crabbing at the back beach for Muddies and Blue Swimmers , garfish and flat head, those were the days after school Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted July 18, 2018 Share Posted July 18, 2018 Speaking of making it yourself, I've ventured into baking bread now as well. Only done one loaf so far and it was ok, but didn't let it rise enough in the loaf pan before baking it. Perhaps I misinterpreted the instructions but next time I'll be letting it go longer. The taste was fine, just a bit dense and heavy. Amazing how quickly that bakers yeast gets going though. Link to comment Share on other sites More sharing options...
The Captain!! Posted July 18, 2018 Share Posted July 18, 2018 8 hours ago, tja1980 said: @The Captain1525230099 I used to live in Karratha up until 97 then moved to perth, I miss going crabbing at the back beach for Muddies and Blue Swimmers , garfish and flat head, those were the days after school Muddies at the back beach?? Wow! That’s impressive. I lived up there from 05-11 and my oldest brother was from about 97 till only a couple of years ago. Its a great place for that sort of thing. I loved blue boning. Getting some crabs from Hearsons (can’t remember the spelling) then getting in the boat on the weekend. And Barra fishing. Never got the illusive meter plus, only 91cm but that was still a good fish. Straight out of airport creek. My father was a carpenter back in the day and he built the 3rd house in Karratha town and poons camp. Long time ago. Captain Link to comment Share on other sites More sharing options...
The Captain!! Posted July 18, 2018 Share Posted July 18, 2018 2 hours ago, Otto Von Blotto said: Speaking of making it yourself, I've ventured into baking bread now as well. Only done one loaf so far and it was ok, but didn't let it rise enough in the loaf pan before baking it. Perhaps I misinterpreted the instructions but next time I'll be letting it go longer. The taste was fine, just a bit dense and heavy. Amazing how quickly that bakers yeast gets going though. Hey, I bake a loaf from time to time. Tip: get your oven humid, put a bowl of water in as your heating it up and keep it in there when your baking. Also spray water in via a spray bottle just before you put your loaf in. Makes for a nice crust and a fluffy inside. Kirk Link to comment Share on other sites More sharing options...
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