For the Scottish contingent, some of you way not want to faff around making your own.. but I would advise it... very yummy, there's always John Brash in Corstorphin Road in Edinburgh http://www.johnbrashbutcher.co.uk/south/ either pop in his shop or use mail order it's nice stuff, my mate Bob and I do like it. Meaty goodness you can chew...lol
Opps Belzeebob, gave a rough location allready
Any chance of showing a couple of pics of the dehydrator.I just made some beef jerky this afternoon using my dehydrator (basically a hairdryer with a few racks) and it is lovely!
The marinade consisted of: soy sauce, teriyaki sauce, a splash of tabasco, a splash of worcester sauce, a few grinds of salt, pepper and garlic salt, and a secret ingredient....a shot of tequila!
To say its "knocking my socks off" is an understatement!
made some over the fire at the weekend.
Fire tray with a Tripod BBQ wrapped around with an old duvet cover.
Port, Juniper and a little chilli jam
Chilli & pepper
All slow moke with a mixture of apple, plum and damson wood.
Yes, that's right. Some early explorers in the U.S. died because they took large quantities of lean meat with them not knowing the importance of fat. If you increase the amount of protein in the diet, you also need to increase the amount of fat to help with its metabolization or you get depleted in vitamin A, which is very dangerous.... pemmican - I'd like to try it. I guess the value of pemmican over jerk is that it has the fat one requires in the diet
I'm not sure that they add much in that way, but they were certainly put in for the flavour, and they may have tended to help preservation:along with vitamins from berries/fruit added in.