Gullys Brewing Posted January 25, 2019 Share Posted January 25, 2019 So was excited on to make some jerky and also to make some biltong.... so i have ballsed it up and made thick cut Biljerky. I am still fresh at jerking but I think if this works out I might do it more often. I love a good jerky. Puns intended in good humour if you are proud to offence, you probably shouldn't be on the coopers forum. So got some silverside (cause I'm tight) and sliced it up added a bunch of delish ingredients that work great on their own (hoping they are like the power rangers and unit to create a super power) Will let it sit for about 48 hrs and at 24hrs a sample will be tested. Enjoy happy Australia day lads... o bugger it beef not lamb. Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted January 25, 2019 Share Posted January 25, 2019 Hey Gully, I gave you my recipe for Beef Jerky, what are you doing lad, you have to slice it thinner, that is good meat, I think Silverside is the best. I get the butcher to run it through the slicer & marinate for at least 24 hours - I like mine revved up with Chilli & stuff, but there are lots of other things you can favour it with. Also the lady should keep drinking & to get used to the to the hot, spicy flavours. Link to comment Share on other sites More sharing options...
Malter White Posted January 25, 2019 Share Posted January 25, 2019 Not sure if you are doing it already but raw meat is easier to slice thinly if you freeze it slightly first. Link to comment Share on other sites More sharing options...
Gullys Brewing Posted January 25, 2019 Author Share Posted January 25, 2019 I had limited time. Marinated for over 24hrs. Its an experiment to see what I like. Steaks where cut about 5mm thick and instead of then cutting it into strips I left it as slabs. Also I made this kid friendly cause my offspring love the stuff. No chilli (Sad Face) Link to comment Share on other sites More sharing options...
Malter White Posted January 25, 2019 Share Posted January 25, 2019 It always tastes good anyway, even without chilli. Link to comment Share on other sites More sharing options...
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