Awesome. Pics?
>>>tappin from tassie
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Awesome. Pics?
>>>tappin from tassie
I've made it a few times.. but in the smoker..
I cut my beef at about 6mm thick.. and then into strips about 50mm wide..
I cook mine threw untill stiff but bends.. when you bend it it gets a white fracture line to it..
I like mine a bit chewy so this once rested works well for me..
My problem is production size..
It's usually all gone in a day or 2...
Missing pic... http://www.nissanpatrol.com.au/forum...2016/04/14.jpg
Made a few more batches the last few days. Done a honey soy flavour, not the best but edible.
A Brazilian BBQ one too which is nice but the flavours didn't really get into the meat much. And I made more of the Worcestershire one which kicks ass