absolute crumb.

About

Rob. Central QLD, Australia. Engineer. Brews beer. Makes pies. Listens to music. Takes rubbish photos. Attempted 365. Loves: His girlfriend, The Blues Brothers, chicken skin, farmers union, a good adventure and reading on the throne.

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January 29, 2012, 3:56pm  Comments



January 28, 2012, 1:21pm  Comments

lawkeeee asked: Hi Rob, long time follower (tinymachines, lochdawg, 36chamberz and other shitty tumblr names) and first time asker. What cuts of meat do you use when you make your jerky and do you use an oven or dehydrate them using the fan/box technique?

Lochy,

When I first started making jerky I used a lot of Blade and Round which worked great. Although lately, on the recommendation of my butcher, I’ve been using un-corned silverside cut across the grain which I’ll probably stick with. With jerky you can pretty much get away with any cut as long as it’s not to sinewy (it’ll get caught in your teeth) or fatty (the fat will go rancid).

As for the dehydrating, I use an Ezidri Snackmaker (a pretty standard dehydrator) which is perfect for Australian style jerky. A couple of the boys at work use biltong boxes which are pretty much a wooden box covered in fly screen with a fan and that works really well if you like your jerky on the moist side. I’ve also got a mate who uses a portable clothes line in a room with the fan on which works ok - although it makes his house smell pretty heinous. If you’re chasing a recommendation, most people that I know who make jerky use electric dehydrators with a lot of success and it’s what I recommend.

If you’re thinking about getting into making jerky you should totally give it a go! Also, if I can offer you some tips:
- It’ll be a lot easier to cut if you stick the meat in the freezer for 30mins/1hr and use a sharp knife.
- Blenders/Immersion blenders are awesome for making your marinades if you’re using garlic/chili/other solid ingredients.
- If you use soy sauce in your marinade, don’t use citrus as it seems to make everything overly salty.
- Soy sauce
- The things I’ve found that are awesome in marinades are: tamarind puree, garlic, ginger, chilli, pepper, szechuan pepper and kecup manis (seriously good)

Good luck!



January 24, 2012, 8:40pm   Comments



January 24, 2012, 7:21pm  Comments

Home made pork, chilli, ginger and pak choy sausages

Home made pork, chilli, ginger and pak choy sausages



January 20, 2012, 4:59pm  Comments



January 19, 2012, 4:48pm  Comments



January 17, 2012, 2:07pm  Comments



December 24, 2011, 12:18pm  Comments

Darwinning!

Darwinning!



December 18, 2011, 8:03pm  Comments

Data integrity. Seriously. What the fuck is this? Where’s the scale? Are we comparing diameter/radius or area? This graph is horse-shit.

Data integrity. Seriously. What the fuck is this? Where’s the scale? Are we comparing diameter/radius or area? This graph is horse-shit.

(Source: owsposters)



Reblogged from Ned Hepburn.

December 11, 2011, 8:15pm  Comments