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Good post Spy - nice to have photos to follow along with how you do things. Worth the wait.
An idea about the vinegar came to me while reading and looking at your post(s)..... How about having the vinegar in a spray bottle to that a nice even layer can be spritzed onto the meat? It just makes sense to me to have the vinegar applied evenly - what say you?
What shop in fernwood would that be? What would a pack of it go for?
I'm on the fence due to the sugar and MSG and gluten (would make it inedible for my hunting partner), but might give it a whirl instead of the traditional recipe.
That's not bad at all!
Was it Aubergine Specialty Foods by any chance? Totally forgot about that place, but a friend from Capetown gets marmite or something from there, it's in the right neighbourhood...
Well it's hanging and curing. The power supply I wired up to the fans turned out to be toast (guess I should have tested it first), so I left the sides of my box open and am using a house fan sucking air away from it (blowing towards you get a high velocity jet of air, whereas the sucking side is more dispersed air flow)
I'll have to take some more pics, it turned out pretty well. What I'd do differently next time:
The house fan I was using ended up being a bit overkill, I think less air circulation would have dried it slower and more consistently throughout (the PC fans would have been likely perfect had the power supply not been fried), so I ended up turning it on and off every few hours. I ended up going with a relatively dry product (pretty jerky like), but it's got a nice flavour to it for sure. It's definitely a repeat, and the lower amount of salt will be nice for those hot summer hikes.