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File: 1560592189214-0.jpg (748.82 KB, 1632x1224, 4:3, 01-meat-s.JPG)

File: 1560592189214-1.jpg (1.06 MB, 1632x1224, 4:3, 02-lay-s.JPG)

File: 1560592189214-2.jpg (1.02 MB, 1632x1224, 4:3, 03-fire-s.JPG)

File: 1560592189214-3.jpg (1.1 MB, 1632x1224, 4:3, 04-coals-s.JPG)

 No.45

Let's go on with the slow cooking thread.

This time I made beef jerky.
I have to put it up front that this was a test, a practice run to see how to do it. Thus I used very little meat, bout maybe 50 grams, no point ruining a whole cattle, right? Lean thigh, not sure exactly which part.

Pic #1 Sliced them thin and left it marinade a whole day in the fridge. I didn't used paprika. I considered it, but sweet wouldn't add much flavour, and left hot out too as I didn't want that to be the dominating taste. Still some black pepper I added, salt, garlic and Worcester sauce were the other ingredients.
Pic #2 Didn't pay too much attention to the firelay, just made sure to create a layer of coals all over.
Pic #3 Fire! Fire!
Pic #4 When some coals formed I started to place the meat onto the grill.

 No.46

File: 1560592288940-0.jpg (578.99 KB, 1632x1224, 4:3, 05-start-s.JPG)

File: 1560592288940-1.jpg (588.98 KB, 1632x1224, 4:3, 06-1hour-s.JPG)

File: 1560592288940-2.jpg (565.54 KB, 1632x1224, 4:3, 07-2hours-s.JPG)

File: 1560592288940-3.jpg (754.58 KB, 1632x1224, 4:3, 08-3hours-done-s.JPG)

Pic #5 Jammed toothpicks over the slices and hanged them with that.
Pic #6 After an hour of drying. The toothpicks started to brown so I had to improvise new ones from green wood. I only had platanus readily available, I wasn't sure if it's neutral or not, some woods might give weird taste to the food. But it was a-ok.
Pic #7 After two hours of drying.
Pic #8 Done. Ofc there had to be an accident. The twine I used to fix the grill onto the tripod got weakened by the flames and when I wanted to move the thing it snapped. I managed to save six slices but two burned. I ate one and started to munch on another when I remembered I should take a photo…

They turned out to be damned delicious. Maybe a little less Worcester sauce, and with a hint of red hot pepper would have been just perfect. All in all the taste was similar to fried kolbász/kielbasa/sausage with mustard (for reference in case a Hungarian reads this: like a debreceni).

Huh I just noticed misspelled the title. Oh well.

 No.47

its obvious that you are still '"Hungry''. You should add soy sauce. Jerky is all about the salt

 No.56

I've only tried the pre-made jerky from supermarkets, they're okay but a little sweet. Maybe I'll try this myself the next time it isn't raining (NEVER EVER).

 No.59

>>47
Yes I ate sandwiches after those appetizers.

>>56
Rain ain't necessarily bad. I would make some kind of a tent all above (after I made sure everything is fireproof) which keep the rain out but the smoke in. Ofc this would add more smokey flavour.
Doing the thing isn't really a hassle, if done properly, not how I did it, with more proper wood, I used many sticks and such and had to feed the fire constantly.

 No.72

test

 No.73

>>72
>test



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