Search for sausage in Topics


how to make Italian sausage?

I want to make sausage myself, but dont know how to make it?anyone can help to provide the steps and materials?

Question by nuying117    |  last reply



Favorite homemade sausage recipe? Answered

We're making homemade pork sausages over the next few days. Does anyone have a favorite recipe or set of flavorings to recommend?

Question by canida    |  last reply


My first Ible' - Sausage rolls

Https://www.instructables.com/id/Family_special_Christmas_Sausage_rolls/What do you think of it?Oh and merry christmas!

Topic by Joe Martin    |  last reply


Visit to an Ithaca Pig Farm

I'm visiting my friend Jofish in Ithaca, NY, where he's finishing up his PhD at Cornell.He's also eating some fantastic food from local farms, and took me out to see The Piggery. These cute, talkative little piglets grow up into some extremely large, happy pigs who clearly have a lovely time running about the farm. Some are kept for breeding stock, others slaughtered for use in some fabulous charcuterie.We had Piggery sausages and pate for dinner last night - they were excellent. I highly recommend getting to know your local farmers, and the animals they raise. Knowing where your food comes from is a great way to know the animals have been treated humanely and fed good things, while helping to keep local family farms in business and eating some really good food.

Topic by canida    |  last reply


Unbearably cute use for K'NEX...

Clever use of an infinitely recyclable material - the parts can go back to being a ball machine the minute the piglet and up as sausages. See also: LINK, LINK.

Topic by Kiteman    |  last reply


(newsletter) Improve your WiFi, Ultimate Breakfast Sausage, Chocolate Enchilada...

Feb 26, 2009 Sign-up for this newsletter: function openSubscribePopUp(src){ var emailValidate = /\w{1,}[@][\w\-]{1,}([.]([\w\-]{1,})){1,3}$/ if(emailValidate.test(src.value) == false){ alert("Please enter correct email"); return; } window.open("/newsletter/newslettersignup?email=" + src.value,"newslettersignup1","status=yes,scrollbars=yes,resizable=yes,width=420,height=250"); } Welcome back! Want to win a laser cutter?Enter any awesome project with a green twist in the Epilog Challenge and win an Epilog Zing laser cutter or gift certificates from Ponoko!The Valentine's Day: Sweet Treats Contest has closed for entries, but is open for voting through Sunday. Who should win the chocolate, or a date with Noah? Vote for your favorites!We're in the running for the best Classic website in the SXSW People's Choice Awards! Vote for us!Coming soonEnjoy modifying the things you buy? Then check out the upcoming ThinkGeek Hacks Contest. Hack or modify any ThinkGeek item and win a $250 gift certificate to ThinkGeek! World's Greenest Water Pump by eltigre Get Smart Style Shoe Phone by gardners How to Make Anything by Stuart.Mcfarlan Learn Needle Tatting With Flower Pendant by TotusMel Win a laser cutter! Make Artificial Fishing Bait for Little to No $ by unexplained_3 The Portal Door by ddi7i4d Ear Bud Case from a Contact Lens Case by mowdish Simple Algae Home CO2 Scrubber by egbertfitzwilly Featured question from the new Answers section: Can I make a micro Tesla coil powered by a 9 volt battery? Asked in Offbeat by LaxLuvr Chocolate Tortilla Ice Cream Enchilada by sansoy What to do with an Old Computer by prodlad Steampunk Bluetooth Headset by Absconditus The Ultimate Breakfast Sausage by noahw Vote for your favorites! Do so much more with less! Make a WiFi Antenna by huang.wencong Optical Illusion - Falling Buildings by DoubleVision Power LEDs with AC by qs The Emergency Flash Drive by graphicsman Now go make something awesome, and I'll see you next week! - Eric Sign-up for this newsletter: function openSubscribePopUp(src){ var emailValidate = /\w{1,}[@][\w\-]{1,}([.]([\w\-]{1,})){1,3}$/ if(emailValidate.test(src.value) == false){ alert("Please enter correct email"); return; } window.open("/newsletter/newslettersignup?email=" + src.value,"newslettersignup2","status=yes,scrollbars=yes,resizable=yes,width=420,height=250"); }

Topic by fungus amungus  


What is this component? is it a solid state relay? Answered

I want to know if it is a solid state relay. i got it in an old photocopier matsushita. on the component it is written  sf16drz-h1-4 input    DC4~7v OUTPUT  AC 210V 16A K975c MITSUBISHI Electric it has 4 leads out. 2 small and 2 big. I googled it but no success and if you know explain to me how this component works. it has  a large heatsink on the top

Question by ARJOON    |  last reply


! BBQ PARTY TOMORROW !

Is there any Instructables I need to check out because I'm having a BBQ tomorrow. These need to be cheap and easy to do. If you could post a link and the title of the Instructable will be much appreciated. Thanks! TB

Topic by Tom Buckey    |  last reply


Dutch OSSENWORST recipe, anyone?? Answered

Had Ossenworst (or AwesomeBest as ive started referring to it!) in amsterdam, and really loved it. its a course, tender, raw beef sausage eaten in the netherlands. so good! i would like a recipe, but haven't had any luck thus far... anyone know? thanks!

Question by rpowling    |  last reply


He s allergic 2 nitrates-beans-caffeine-nuts-etc. Help me mke a birthday meal 4 my boyfriend dinner 4 me 2 surprise him!

Nitrates means meats with any nitrates such as lunch meats, ham, sausage, bacon, pepperoni, or smoked meats to name a few. Caffeine is any item that has caffeine in it, chocolate or cola or such. He is very allergic to any of these. All beans, nuts, etc, including great items such as avacados.

Question    |  last reply


Tom Clancy's H.A.W.X error message: HELP! Answered

When I click the little icon to run the program an error message pops up that reads "This application has failed to start because file D3dx9_39.dll was not found. Reinstalling this application may fix the problem. I installed it again and again and still the message comes. P.S yes it is a legal copy, I bought it for £20!

Question by Lowney    |  last reply


The world cup-2010

Who's gonna win the world cup? Put your vote down in a comment if yur right at that team wins you get a sub! mm8 bye

Topic by MegaMetal8    |  last reply


FINALLY got an opportunity to have a little alligator...

Well, I finally was able to visit  Chef Prudomme's Cajun restaurant  and have a taste of some alligator tail.  I wasn't expecting anything overly odd and wasn't  disappointed.  It WAS heavily soaked in andouille sausage and sauce on a bed of Jambalaya style rice; so it was rather spicy although not overly so IMHO. Although it was different, it wasn't SO different as to taste odd in any way. I enjoyed it actually, but the price is a bit beyond my reach normally.

Topic by Goodhart    |  last reply


Meat Ship Sets Sail

If you're planning on eating several pounds of sausage and bacon you might as well get some friends over and make a boat out of it, right? Yeah, sure.We have an Instructable for making placemats out of bacon and bacon soap, but this is pretty epic in comparison. This is all great if you're into bacon. Which I'm not. It's one of my least favorite things to eat and I find this to be pretty disgusting, but I hear that I'm pretty much on my own for that opinion. Most everyone else finds it delicious. MeatShip

Topic by fungus amungus    |  last reply


Father's Day Instructables

Oh, damn, Father's Day is almost here and what can you give the guy who claims to not want anything? Well, we have a few suggestions for you. We dug through the ol' archives to find some things that just might make your dad happy this weekend. We hope this helps as a few of us are also scrambling to figure out what to make as well.If you have any suggestions for other appropriate Father's Day Instructables, post them in the comments! Etch a Shot Glass  Concrete Lightbulb Wall Hook Jackhammer Headphones Brew Beer! Carbonated Fruit Dirty Soap Beer Helmet Free Yacht Make a Lure Fire up the BBQ! Smoked Sausage Handmade Pipe

Topic by fungus amungus    |  last reply


RIBS? Answered

Ok I want to make a special Dinner for my Fiance this weekend. and have some questions... I have a sauce already, I just want the cooking instructions.. I'm not opposed to using the oven a little, but I want the flavor from the grill as well.. I have tried ribs several times and none of the times have I been happy with them. the best ribs I have ever eaten have been boiled and then grilled the following day, but I tried this and they were tough as heck! I am no noob on the grill, I can make a steak that would make a cows mouth water! chicken, sausage, vegetables even Pizza! yeah you can grill pizza! :) anyway, I was thinking Baby backs! anyone know a good, easy, fool proof method for cooking them? Open for side dish ideas as well..

Question by SlickSqueegie    |  last reply


Spool of uncut drinking straw tubing, anyone know of a source?

Im designing a system that would fill tubing with a syrup and then sealing the tube off into segments. Honey straws are an example. What Ive seen is people individually filling drinking straws and sealing each end. I think filling a long coiled tube and sealing it into segments is more efficient. Sort of sausage style if that makes sense. I know how everything will work except where to get a very long piece of drinking straw. Or if anyone has a recommendation for a tube I can use in place of this I would take the advice. Im not dead set on drinking straw, its just what everyone seems to use. Ive seen vinyl tubes online but those would impart a chemical flavor so I want to stay away from them.

Question by Corvidae    |  last reply


How can I lift a 38kg hang-glider wing on to my van's roof-rack (without help) without breaking my back? Answered

Hi, I fly a microlight, the trike of which fits nicely in my van (see link). The wing folds into a sausage shaped, zip-up bag, which can be carried on a roof-rack made by bolting a ladder to the roof of the van....but getting it up there is an issue. I can get help from a neighbour when I set out, but I am on my own at the airfield, when it comes to getting the wing down....and later putting it back up.I have wondered about a pulley system, a stepped system, a winch, etcanyone got any suggestions?http://tinworm-wings.blogspot.com/all help very much appreciated-Tinworm

Question by Tinworm    |  last reply


Wild Boar Hunt

This past weekend, Christy and I went a on wild boar hunt near Red Bluff, CA. We used a local guide called Catch 'Em Outfitters, and had one of the best weekend-vacations in a long time. In the end, we came home with over 100 lbs of wild pig meat. Christy had a blast gutting and field dressing all the animals -- surprising the guides -- and we've spent the past few days processing the meat ourselves making hams, chops, and sausage. There will definitely be a few new wild boar recipes, but probably no how to hunt or how to field dress a pig Instructables, unfortunately. Since most of our friends have read Michael Pollan's The Omnivore's Dilemma and paid special attention to his description of a boar hunt, they have already started begging for meat. So far, I've made wild boar maple sausage, which, despite my feeling that it was a little too one-note with just maple syrup, still received a review of "I was not ready for how good that was going taste."There are more pictures of the hunt on my flickr collection of the weekend, but be aware that they show the full process of converting an animal to meat on the table. What follows below is my Yelp review of the hunting guide, and the experience in general:Catch 'Em Outfitters is a hunting guide service, and because of the extraordinary work of its owner, Jasen Mead, I brought home over 100 pounds of wild pig meat.I chose Catch 'Em because of Jasen's excitement to take a novice hunter out, and his willingness to let me use his rifles. I've hunted birds before, but for my first wild boar hunt, it was important for me to go with someone who was interested in teaching. Additionally, he encouraged my wife to come along as a non-hunter, and she ended up gutting the animals. He offered my choice of spot and stalk hunting -- where one tries to locate hogs with binoculars and local knowledge of where they might be feeding and bedding down -- or fair chase -- using well-trained dogs to find, flush out, and potentially hold down pigs. During my hunt, I had opportunities to fire at large boars using both methods.Catch 'Em offered as many as two morning hunts and one evening hunt for me to get a pig. As a novice, it took me all three times, but Jasen and his assistant, Ron Stone (who is also a fishing guide) never lost enthusiasm, and I'm pretty sure they stayed out longer and worked harder because they were so determined for me to have a successful first hunt. However, they were very clear in their understanding of the law, and had a firm set of ethics around hunting and conservation in general, so I felt comfortable that we were always doing the right thing from a variety of different perspectives. Bear hunting is Jasen's primary guiding business, and apparently his favorite type of hunt, but you'd never know it by the way he threw himself into my pig hunt. It's clear he just loves hunting, and teaching new people.Obviously, much of the preparation for a hunt like this falls on you: taking the hunters safety class, learning to handle firearms safely and accurately, getting all your documents in order (I bought two pig tags, and was glad I did because I used them both), and being prepared to run full-speed through ankle-deep mud in head-high tule marshes. Finding a good hunting guide is definitely chief among those set of preparations, and Catch 'Em totally delivered for me.

Topic by ewilhelm    |  last reply


BBQ PDQ Contest Winners

Instructables is happy to announce the winners of the BBQ PDQ Contest. Since this was a speed contest, all of the winners were determined by user votes. One of the winners, rsub8, had two winning entries and so the entry with the higher votes was recognized. Also, linuxmom was the winner of the linux family, but LinuxH4x0r and Tuxgirl were very close in winning shirts of their own.As always, there are many more awesome Instructables than there are winners. I will be attempting to make my own horseradish in the future and enjoyed the BBQ Hero tips as well as the Tuna Steak Sandwich.A big "thank you" to all who entered and if you didn't win we will be having more contests in the future.Now, on with the winners! Runners-Up The authors of these Instructables will each receive an Instructables Robot t-shirt. Elderflower Champagne! A cool crisp BBQ booze Ultimate Bacon Sausage Dogs Easy Mediterranean Summer Salad Grilled Peaches First PrizeThe authors of these Instructables will each receive an Instructables apron and an Instructables Robot t-shirt. Fresh Ground Beef Burgers by rsub8 "1UP Mushroom" Mushroom Burger!by momo! Delicious BBQ: Fall Off the Bone Beef Ribs by Mr. Rig It

Topic by fungus amungus    |  last reply


What do you normally eat for breakfast?

I'm sorry, I just can't stop talking about food. :PI was reading the latest issue of Saveur magazine last night and this morning, and it has to be one of the most interesting things I've ever had the pleasure of reading. It's all about breakfast, which is quite frankly the most important and wonderful meal of the day. The magazine had a number of different articles about what people eat for breakfast all over the world, in addition to recipes for all these magical foods I'd never heard of. :DI typically don't have much time these days between work and school, so my breakfast is usually whole wheat toast with butter and raspberry, orange or apricot preserves, maybe some sunflower butter. I almost always have tea in the morning - I think my favorite is coconut chai at the moment. If I'm really short for time I'll have my standard soy milk and mega fiber hippie cereal. :)If I do have time though, I'll make biscuits and gravy or sometimes Jace will make pancakes. I've only made french toast once with friends, but I'd like to get that going more often. I also really like to heat up different soy sausages and have those with toast and hot cereal. I also like having hot multigrain cereal with apples cut up in it, with cinnamon and honey. That will never get old.So what do you eat for breakfast? I want to know all about it!

Topic by jessyratfink    |  last reply


(newsletter) Spy Cam, High Speed Video, Flower Buying Guide...

Feb 12, 2009 Sign-up for this newsletter: function openSubscribePopUp(src){ var emailValidate = /\w{1,}[@][\w\-]{1,}([.]([\w\-]{1,})){1,3}$/ if(emailValidate.test(src.value) == false){ alert("Please enter correct email"); return; } window.open("/newsletter/newslettersignup?email=" + src.value,"newslettersignup1","status=yes,scrollbars=yes,resizable=yes,width=420,height=250"); } Welcome back! Making something sweet for your honey? Enter it in Valentine's Day: Sweet Treats Contest and win some fabulous gourmet chocolate-covered cocoa beans from Cocoa Puro, or a date with our own noahw!The Stay Warm Contest has closed for entries and now it's time to vote! Head on over to the contest page and help choose who wins a brand new sleeping bag!Winners for the Tap'dNY Keep the Bottle Contest have been announced! See who won! Coming soon... Want to win a laser cutter? Stay tuned for your chance: the upcoming Epilog Challenge will be open to any awesome project with a green twist! Clueless Guy's Guide to Buying Flowers by scoochmaroo Motion Triggered Spy Cam by Kipkay How to Build a Wiremap by phedhex Make a Cut-Out Valentine Card by fungus amungus Win a date or gourmet chocolate covered cocoa beans! Interview with an awesome author! Identity Preserving Balaclava by snag hazzard Quick and Easy Uses for Plastic Bottles by velacreations Make Smoked Andouille Sausage by LarouexBBKing Desulfator for 12V Car Batteries by kmpres Featured question from the new Answers section: How do you keep deer out of your garden without a fence? Asked in Home by ewilhelm Propeller Powered Skateboard by crazybuilders Ikea Built My Cat Scratcher by HvW Remote Controlled Basket Ball Robot by prabbit22m Sew a Hooded Scarf or Scoodie! by jessyratfink Vote for your favorite entries! See who won! Paperclip Jump Rings? No way! by doublebirdstrike High Speed Videography by Spl1nt3rC3ll Three Hot Drinks To Warm You Up by Forkable I <3 Accuracy Brownies by shesparticular Now go make something awesome, and I'll see you next week! - Eric Sign-up for this newsletter: function openSubscribePopUp(src){ var emailValidate = /\w{1,}[@][\w\-]{1,}([.]([\w\-]{1,})){1,3}$/ if(emailValidate.test(src.value) == false){ alert("Please enter correct email"); return; } window.open("/newsletter/newslettersignup?email=" + src.value,"newslettersignup2","status=yes,scrollbars=yes,resizable=yes,width=420,height=250"); }

Topic by fungus amungus  


Food Creator and dispensor

This project is currently in the research stage. Having been reading the books 'Zero to Maker' by David Lang (OpenROV) and 'The Toaster Project' by Thomas Thwaites I have realised what I need is a project with a goal to take me out of the Arduino blinky light and solder kit zone, in to real making/hacking. Lang suggests an 'Unknown Project' which as I understand it is one that has been unexplored or under-explored, and he also suggests that using a popular forum to log, share and discus ideas would help the process along. So my idea, is an open hardware food creating machine, that will produce a large array of food, from a limited array of ingredients (approx 50) that can be made easily, and a ingredient markup language. 3d food printers in current development are either impractical or unappealing to me. They range from candy makers, ones that still need to be hand finished and cooked or the one publicised for receiving NASA funding recently used dead bugs. They seem all to focus on the gimmick, and not the food, and I like food. The other approach is the barbots, which seem to mostly perform flawlessly, but are unable to produce food. So my approach is to work through the process logically and break it down to sub projects. Design meals by hand using the limited ingredients for proof of concept, choose the ingredients to provide the widest possible range of nutrients and transpose the recipies to psudocode that can be easilly transformed in to a markup language later. Design a process for mixing and cooking ingredients. I envision a system of different food processors, steamers, boilers etc. and a range of extruding dies. Design a self cleaning system. Possibly ultrasonic or ionic. To that end, here is my preliminary list of ingredients. sugar, salt, oil, water, co2,Alcohol 37.5%,pectin,bicarb,nutritional yeast coffee,tea,mint,cocoa,garlic,oregano,chilli powder, paprika rice,soya,corn,wheat lemon extract,orange extract,tomato powder,dried apple,dried carrots,dried peas,potato powder. These ingredients can be used to make among other things, sausages, burgers, curry's, pasta, fries, soups, cereals, 'cider', cocktails, deserts, sodas, sauces, egg cheese and milk substitutes. So that's my plan. What do you guy think, and what ingredients would you add and why? And what would you call it? There are loads of things I left out as everything will change as I work through the process. Thanks for reading, Haydn

Topic by HaydnJones    |  last reply


Salami Fridge/ Fermentation Chamber

I am trying to set up a salami / prosciutto fridge at home. This is good for everybody haha.FYISalami needs certain parameters to correctly culture and age.Day1 22-24C 95% Humidity Day2 18-20C 90% Humidity Day3 16-18C 85% Humidity Day4 14-16C 80% Humidity Day5 12-14C 80% HumidityDay6 12-14C 75% Humidity Day7 10-12C 75% Humidity To Age 10-12C 75% Humidity I have-a domestic fridge which I have cut and fitted an exhaust fan in the front a humidifier a light globe (for warming) a grey electrical box – holes cut and 4 single power points fitted.a Lcd display and control board (from Jaycar) for the arduinowhat it needs to do is the following I want the control panel to have, temp control, humidity control, I want the exhaust fan to run 1min every 4 hours – this is because ammonia builds up as a gas in the chamber, this needs to be removed via the attached fanI want the humidifier, the light and the fridge to be controlled by the same “temp” control; Ie Day1I set the fridge to 95% humidity and 24CLight on to temp then off - or on/off as needed Humidifier on to correct parameters then off - or on/off as neededExhaust fan comes on and the computer compensates this evacuation and temp/humidity is onDay2I set the fridge to 90% humidity and 22CLight on to temp (or fridge cooling, depending on temp)Humidifier on to correct parameters Exhaust fan comes on and the computer compensates this evacuation and temp/humidity is onEtc.. etc..etcNow this also means this needs to be adjustable via the little control box because some thicker sausage takes longer and thinner less… ie Humidity1=95%H 2=90%H 3=85%H 4=80%H 5=75%Htemp1=24C 2=22C 3=20C 4=18C 5=16C 6=14C 7=12C 8=10CAnddddd prosciutto doesn’t need this type temp/humidity drop. It only needs a stable 75% humidity and 12CThe idea is Ill have a sparkey wire up plugs into the humidifier, light, fan and fridge.. they all plug into my super sexy grey box that has 4 plug holes on it ( ill send you pictures)..The inside of the box - a 4 switch relay... to power the toys a connection and lead in that gives power…. And I have access to the liitle LCD screen to adjust the parameters when needed.I assume I need to get more electrical/computer parts for this.. and the program written that controls all this info.any info will be rewarded with salami.!!!!!!!

Question by BojanG4  


Cheap beef jerky

At least around here you will be stung painfully in your hip pocket if you want some half decent beef jerky.For some a snack, for others a survivial pack on long hikes, or just fun to eat....I like to do things differently from time to time and where possible save a buck or two.So a few years back I decided to invest in a food dehydrator that doubled up for other projects.There is a lot of traditional ways of making jerky, from selecting the right meat, over the right cutting down to marinating or seasoning the meat.But I did not find too many people using a dehydrator for the final step.A quick run down on my preparations:Meat cut into thin slices, then strips.Marinating for a day or two then a gentle air dry.Optional because I might be the only one who likes it: Covering with salt for a few hours to get a really salty taste.One problem when using a dehydrator with meat is that things can get messy.You only want to air dry on a wire rack or similar until the meat is semi dry on the surface but not until it already starts drying out.I do it inside and only for about 3 hours or so.Doing it for too long can mean much longer drying times in the dehydrator as a crust has formed on the surface already.To prevent excessive mess I cover my trys with non stick baking paper.This means only the top side will be dried until the meat starts to wrinkle up a bit.I dry at around 40°C and do a quick check on the meat every 30 minutes - each time a different tray.Once the top side feels dry to the touch I turn the meat over.If the paper got quite soggy I give it a quick wipe with a paper towel, otherwise I leave it all on there and hope some of it will stick to the meat when turning it over.Depending on the thickness of the meat the entire process can take 8 to 10 hours, thin slices dry in around 5-6 hours.What is the right moisture content for the finnished jerky?That is a question only you can answer!Some people prefer a mild jerky that is firm but easy to chew.Others, like myself, prefer the jerky bone dry and able to be kept fresh in an airtight container for years to come.I found the best way still is to properly age the finnished product before use.By aging I mean putting into a sealed container to even out the moisture level.Unless you rotate in very fancy ways a multi try dehydrator will always produce some pieces in corner areas that are less dry.The key is to have a large enough container so you can shake it all through once or twice a day and giving it a replacement of the air inside.Really hard and dry pieces will soften a bit while those really soft pieces will give their moisture away.Like this the meat is good for about 2 weeks from the day you dried it.Leaving it open in a well ventilated area with very low moisture level will fully dry the meat while it ages and prolong the best before date.Keep in mind that you don't want soggy meat to start with here, the overall moisture level should be well below 10% in the meat when done.If you fully dry it, especially with a bit of salt in it then the meat last for like forever.A nice way to figure out if the meat is fully dry is a digital scale.Take a sample pieve and check the weight, write it down.Place it in the dehydrator for another 30 minutes and check again.Less weight than before means moisture was lost and the meat you sampled was not fully dry yet.Same weight as before means it is dry.As a final step some people might want to put the meat outside on a sunny and dry day.If you do then please not into the direct sun and with a mesh cover to keep insects, dust and other things away from the meat.Cheating on the softness...Some of my friends like their jerky with a consistency more like chewing gum.Or like a slice of good, smoked ham if you don't like chewing gum.The meat selection and cutting direction are vital here.Think of it like bying a steak, the cheap, crappy one means it might be tough one to chew, the quality cut from the butcher will almost be certain to be a great experience.Sizzle or minute steaks are a quicky way to save some time making jerky but not so good for a nice and soft jerky.Of course, if you are on a budget you can cheat with manual labour and tenderise the meat the old fashion way before seasoning or marinating it.The marinade is another way you can cheat.Meat soaks up the marinade to some extend, especially if you tenderised the meat and got rid of the excess fluid that come out of it.Oil should be avoided for obvious reasons but you might have noticed that some commercial jerky always feels greasy.Plant or vegetable fats that melt below about 45°C can be used in a warm marinade to add some softness and in some case a better taste as the fat binds better to spices and seasoning.The downside is that you also need a drying temperature below the melting point of the fat and that it seals in a lot of moisture, which means much longer drying times.But you get a nice and soft jerky in return.The right cut...When you cut your own meat it helps to know what to look for.You want the meat fibres going in the right direction in your jerky slices!If you take a long piece of sirlion as an example than the fibres will run lenghtwise through it.Since you want to be able to rip or chew a piece off the jerky you want these fibres going sideways through your slice, not lenghtwise.In the sirlion example it means you cut thin slices of the "sausage" and from those you cut the strips.The wrong cut...If your fibres run lenghtwise through your jerky strips it will be very hard to get through them.Not only when you want to rip a bit off but also when you chew on it, it can be a very long chew...Some people though prefer it in short strips that are a bit thicker than usual.Like with tobacco in the old days they chew on it until the taste and flavour is out and discard of the rest.

Topic by Downunder35m