Poshcrafting jerky tower

[Mang]

One has had a little trouble with rodents, a bally mouse has masticated areas of one of my garden parasols! I have used the remaining parts to construct a poshcrafting jerky tower so that my butler can make me some in my backgarden on demand. Pip pip Jeeves I've done this short blog write up aboiut it's construction, and in it is a link to a longer warts and all blog page. http://austinlill.blogspot.co.uk/201...t-version.html

[OakAshandThorn]

Clever idea using the umbrella parts .

[Chubbs]

Mang.

That is excellent mate, well one.

I have an old catering larder fridge in my shed which I plan to turn into a jerky maker/drier, but in the meantime I might knock up one the same as yours.

Do you get a bbq taste to the meat once dried and what seasonings are you using, if any.

Cheers Neil

[Valantine]

Yes very posh

[fish]

very clever.

[midas]

Great when a plan comes togther!!!such a simple idea to contain the smoke,n to a traditional design.(got a couple in garage that could be put into service).instead of pipping to a tin box.
Anyone needng rubs etc.Google BILTONG.plenty of info n spices available.

[Rasputin]

Look out Heath Robinson....youve got competition, great Idea Mang ,hats off to ya

[FishyFolk]

[Mang]

Mang.

That is excellent mate, well one.

I have an old catering larder fridge in my shed which I plan to turn into a jerky maker/drier, but in the meantime I might knock up one the same as yours.

Do you get a bbq taste to the meat once dried and what seasonings are you using, if any.

Cheers Neil

I included what seasoning I used on the blog page I used dry shop purchased ones this time but I also like Terikayi (or Soy) sauce, garlic and grated ginger too but wet mixes can take a bit longer. As for the taste, yep spot on as it's just a posh set up surrounding a traditional process.

[midas]

I included what seasoning I used on the blog page I used dry shop purchased ones this time but I also like Terikayi (or Soy) sauce, garlic and grated ginger too but wet mixes can take a bit longer. As for the taste, yep spot on as it's just a posh set up surrounding a traditional process.

How many days do you,soak in sweet pickle brine ??before smoking?
I use,1 gallon water,1lb Salt,4oz Sugar white or brown,.25oz Saltpetre.1oz pickling spice.1 clove garlic,crushed.Ive given it 3 to 4 days,keeping cool n stiring daily,.(impatient.lol)but some soak 5 to 7 days.