Steps wrote: Jerky is just thin topside ex butcher or veineer schincle (sry cant get speling close enough for the spell checker lol) soake in soya/ Winchester sauce base marinate for 2 hrs. |
eynon wrote: whole brined chickens turn out good usually at 120c for several hours pastrami corned silver side soaked in water over night to remove salt then coated in ground coriander seeds and black pepper and smoked, found the temperature has to be higher to break down the connective tissue or it will end up chewy, wish i had a deli slicer |
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