Recent content by pilsbury

Anyone going this year? http://www.theoutdoorsshow.co.uk/home/ thinking about making a visit as its at ExCel this year and thats about 10 mins from home. sorry if this is already on the boards but i couldn't find anything about it.

yep thats right

what do men do standing up, women do sitting down and dogs do with one leg in the air?

spider web?

Thats a fantastically generous offer and one i would love to take you up on if no one else has in the meantime, i will PM you.

I make 12 - 15 kilos at a time normally, either beef or mushrooms, one of the most popular is Chinese,200ml soy sauce, 5g five spice, 10g sugar 25ml sherry per kg of beef, marinate for minimum of 24 hours which I do with all my flavours and then dry for 12 hours, we dry that long to make sure...

My Jerky is shelf life tested for 12 months after vac packing but I have eaten stuff up to 3 years myself. and an Excaliber costs approx 20p per hur to run, not 60p that a kettle cost to boil, I have 3 9 tray excalibers and they get up to 73c on maximum power. We have been making jerky and...

some things are just not ment to be Jerky, sounds great though.

I was at Thriftwood on saturday and asked the warden if it was possable to book in a groups of adults for wildcamping and was told that the site was only open to youth groups up to the age of 14 so no adult groups are allowed, not sure if someone with a bit more experiance could talk their way...

and as to the temperature it has to be above 75c for at least 90 mins to satisfy Enviromental health for commercial production but for home use then so long as you can get it up to and over 65c with a reasonable air flow it should be ok.

So far I have made hot chilli, marmite and garlic flavours, i have been asked to produce it commercialy as well to see if it goes well enough to make it a worthwhile addition to the rest of the meat and vegetarian jerky that is sold but its easy enough to do if a little unplesant in the actual...

Picked mine up from the sorting office yesterday, many thanks once again.

sent funds, many thanks

why cant you get the oven to come on with the door open? is it a case of there is a sensor on the door and oven frame that must be touching or is it a gas cut off? most oven s can have the door opened during cooking a crack or even fully opened so you can put stuff in and out so i am not sure...

yes thats it, the idea of jerky is it's a tough snack to eat so you can chew and chew it forever, its a way of passing the time as well as getting nutrition. I sometimes describe it to people who havent eaten it as meat chewing gum you can swallow, if done correctly the flavour is locked in the...