Aussiedistiller, Home Distilling, Moonshine, Home Brew

Gday all,

Been maken jerky for a while and thought id share me recipe with yas. I usually have a batch ready every weekend for me and me youngens to tuck into while we watch the footy.
1 chunk of Topside from woolies with no fat on it
3/4 cup beer
3/4 cup teriyaki sauce
1/2 cup worcestershire sauce
1/3 cup soy sauce
1/3 cup water
3 spoonfulls of Liquid Smoke
A squirt of tomato paste or 2 spoons if its in a jar
1 Tbl spoon of chilli flakes
1 spoon of onion powder
1 spoon of garlic powder

I bort one of them 10min marinators off ebay, wack it all in there with ya meat after you have sliced it all up. The marinator is sucked into a vaccuum which is suppose to open up the meat and get all the goodness in. I run it through twice then wack the meat in the dehydrator set on 65 degrees for 9-10 hrs.
Its damm good shit !!! :handgestures-thumbupleft:

Onya Philthy,
I'll give this a go next time around. Don't have a special marinator here so i'll just give it time.

thats it bushy over night is the go. i usually stuff me timing when i wack it in the dehydrator and have to set me alarm for 2 or 3 in the mornen hahahaha :angry-banghead: :handgestures-thumbupleft:

How thick do you slice the topside. We've tried a few different ways with average results.

gday dan,

around 3 or 4 mm i recken is the go. Spose it all depends what type of machine ya got as to when its done. Some have a temp some, have high or low, some have settings 1, 2, 3.
mines a temp one that i set on 68. hope that helps olmate :handgestures-thumbupleft:

Do you have any pics of your product Philthy would love to have a peek.

gday 2bob,

not much of a cameraman unfortunately bud, but if ya close ya peepers n picture a strip of dehydrated meat say around 100mm long n 30mm wide, then thats what she'll look like. hope this helps :handgestures-thumbupleft:

Doesn't have to be a flash pic :teasing-tease:

:text-worthless:

replace the water with rum gives it a nice lil sweetness