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28th March 2016, 05:23 PM
#11
Patrol God
Originally Posted by
Winnie
Mum makes a wicked Worcestershire sauce and I've got bottles and bottles of it so I'll use a fair bit of that I reckon
Just watch that the Worcestershire doesn't end up too salty. Also, the meat doesn't have too be cut overly thin as it shrinks quite a lot
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BigRAWesty (2nd April 2016)
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28th March 2016 05:23 PM
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28th March 2016, 05:35 PM
#12
The 747
Originally Posted by
taslucas
Just watch that the Worcestershire doesn't end up too salty. Also, the meat doesn't have too be cut overly thin as it shrinks quite a lot
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They say you should use as much salt as possible to cure the meat and kill bacteria.
The Worcestershire isn't too salty anyway, it's sweet and fruity and tastes bloody awesome. Makes a crappy steak more edible
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28th March 2016, 05:52 PM
#13
Patrol God
Yeah that's weird. A mate experimented with lots of bought marinades and some ended up really really salty and not nice to eat.
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28th March 2016, 05:55 PM
#14
Patrol God
Marinating steak and cooking it properly makes crappy steak more edible too lol
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28th March 2016, 06:05 PM
#15
The 747
Originally Posted by
taslucas
Marinating steak and cooking it properly makes crappy steak more edible too lol
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Marinating a steak can ruin a great steak too.
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28th March 2016, 06:11 PM
#16
Patrol God
Depends what you use. A marinade isn't only a sweet sticky blob out of a bottle. It can be as simple as olive oil, garlic, salt and pepper.
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growler2058 (28th March 2016)
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28th March 2016, 06:23 PM
#17
The 747
I always use olive oil, salt and pepper but a crappy steak is a crappy steak! Lol
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taslucas (28th March 2016)
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28th March 2016, 06:37 PM
#18
Patrol God
Originally Posted by
Winnie
I always use olive oil, salt and pepper but a crappy steak is a crappy steak! Lol
Try some garlic and rosemary. I hope you don't cook them well done?
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28th March 2016, 06:50 PM
#19
The 747
Originally Posted by
taslucas
Try some garlic and rosemary. I hope you don't cook them well done?
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What do you think I am!? Well done is down right disrespectful!
Though in saying that, this thread was about drying the absolute bejeezus out of beef soooooo...
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28th March 2016, 06:57 PM
#20
Patrol God
Haha yep.
Just asked a mate that did a fair bit of jerky last year. His favourite was mint lamb. He bought mint sauce from the shop (the thin vinegary stuff) But he said the down side is that fat free lamb is pretty expensive.
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