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  1. #1
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    Got some question about jerky

    Dear all

    I am thai, got some question to make some reasearch
    about beef pork and chicken jerky
    Can you guy inform me some thing about these
    product
    1. if we produce jery in thailand pig meat and chiken
    do you ok to eat that
    2. if we make eat what to expect ? like taste? price accept?
    sticky? Quality?

  2. #2
    splendid and tremendous
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    Quote Originally Posted by gearza
    1. if we produce jery in thailand pig meat and chiken do you ok to eat that
    You already produce jerky, and yes I fucking love it, fam...

    Moo dad deaw
    Nua dad deaw

  3. #3
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    Fucking beef you numpty.
    Or venison.

    Chicken fucking jerky....sheesh...

  4. #4
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    it made in thailand
    so i got some question from my boss
    to asked ... you guy if you come to travel
    or staying in thailand
    do you want to have it, buy it ,??

  5. #5
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    I will buy beef jerkey.

  6. #6
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    Quote Originally Posted by somtamslap View Post
    Quote Originally Posted by gearza
    1. if we produce jery in thailand pig meat and chiken do you ok to eat that
    You already produce jerky, and yes I fucking love it, fam...

    Moo dad deaw
    Nua dad deaw
    yep that right but,,, it kind of fry product not dry
    so you like fry one ??

  7. #7
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    Quote Originally Posted by gearza
    do you want to have it, buy it ,??
    I want to have it, buy, it, make love to it with passionate abandon.

  8. #8
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    Never heard of FRIED jerkey, I've eaten some greaat Marlin jerky when I lived in Hawaii.

    How to make jerky:

    https://www.google.co.th/?gws_rd=cr&...+to+make+jerky

  9. #9
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    Never heard of FRIED jerkey, I've eaten some greaat Marlin jerky when I lived in Hawaii.

    How to make jerky:



    in thailand we have kind of jerky that make from pig
    beef chicken after dry it we fry it, that call
    moo dad deaw
    nue dad deaw

    thanks , for the link i kinda make it commercial.
    so i want to asked what foreign think about that
    will they buy it

  10. #10
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    Beef jerkey made in a smoker.... Only Salmon "jerkey" (actually just smoked) are popular in the states.... There is Turkey jerkey but it's crap.

    You won't have much success with pork or chicken jerkey with the expat crowd in my opinion.

    A couple of my favorite from home are Teriyaki beef jerkey (A bit sticky-soft)
    And a spicy variety.

  11. #11
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    Also the key to a good jerkey is not just what you choose to cure/flavor the meat but the cut of meat you use ie: use a cheap cut of meat it doesn't matter how well you flavor the texture will be crap, mind you this is regarding westerners taste .... Dry tough meat doesn't seem to bother people here from my experience.

  12. #12
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    Quote Originally Posted by Nokturnal View Post
    Also the key to a good jerkey is not just what you choose to cure/flavor the meat but the cut of meat you use ie: use a cheap cut of meat it doesn't matter how well you flavor the texture will be crap, mind you this is regarding westerners taste .... Dry tough meat doesn't seem to bother people here from my experience.
    thanks,

  13. #13
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    Quote Originally Posted by Necron99
    Chicken fucking jerky....sheesh...
    My dog loves chicken jerky. It's her favourite snack!

  14. #14
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    Jerk Chicken.

    Jamaican, Mon.

  15. #15
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    Nice beef jerky lovely... OP (gearsa), Americans always think there food is the best, but if you wanna make really great beef jerky then ask some South Africans - there's is much better.

    Biltong is a variety of cured meat that originated in South Africa. Various types of meat are used to produce it, ranging from beef and game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is similar to beef jerky in that they are both spiced, dried meats.
    Biltong - Wikipedia, the free encyclopedia

    How do I post these pictures???

  16. #16
    Member Bettyboo's Avatar
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    I reckon a lot of foreigners would be happy to eat the beef and pork variety.

  17. #17
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    Plastieksakkies are a must.

  18. #18
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    Quote Originally Posted by Bettyboo View Post




    I reckon a lot of foreigners would be happy to eat the beef and pork variety.
    thanks

  19. #19
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    there is a food stall near Tha Pai gate that sells dried pork meat

    he BBQ's it and sells it with BBQ sticky rice cakes

    Both go well with a beer or two

  20. #20
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    Quote Originally Posted by DrAndy View Post
    there is a food stall near Tha Pai gate that sells dried pork meat

    he BBQ's it and sells it with BBQ sticky rice cakes

    Both go well with a beer or two
    Yep,,

  21. #21
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    Quote Originally Posted by Bettyboo View Post
    Nice beef jerky lovely... OP (gearsa), Americans always think there food is the best, but if you wanna make really great beef jerky then ask some South Africans - there's is much better.

    Biltong is a variety of cured meat that originated in South Africa. Various types of meat are used to produce it, ranging from beef and game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is similar to beef jerky in that they are both spiced, dried meats.
    Biltong - Wikipedia, the free encyclopedia

    Funny Betty I never had you pegged as even remotely queer, And here you are vouching for Jerkey made not only in Africa but also made of who the fok cares what.

    This wasn't an inquiry about "cured" random meat... The thread is about JERKEY FFS, Son

  22. #22
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    Biltong tastes better than Jerkey.

  23. #23
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    Quote Originally Posted by wasabi View Post
    Biltong tastes better than Jerkey.
    True, BB's got it spot on, the saffas know their meat.

  24. #24
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    jerking the meat

    Quote Originally Posted by kingwilly View Post
    Quote Originally Posted by wasabi View Post
    Biltong tastes better than Jerkey.
    True, BB's got it spot on, the saffas know their meat.
    rhodesians/south africans do know how to make the best dried meat.

  25. #25
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    I would recommend sticking with beef as pork and chicken are more likely to harbor dangerous bacteria or parasites.

    It is fairly easy to make. Just cut thin strips of beef (with the grain of the muscle, not across the grain). Add whatever type of seasoning you like such as hot pepper flakes, salt, black pepper, soy sauce etc. Some people like to use a vinegar base to help retard spoilage. Just make sure pat the meat strips before continuing.

    Allow the meat to hang in dry air for biltong (some recommend drying in the shade), or put in a smoker (for smoked jerky), or in a hot, dry place with low, but steady heat (oven on low, dehydrator, etc).

    It is important to make sure that air touches all the sides of the strips, as the meat has to dry out thoroughly during this process. Otherwise, the jerk can turn moldy.

    Although biltong usually has some fat, for jerky the less fat in the meat the better.

    In Thailand, due to the humidity (not to mention flies and hungry dogs), I would think you would be better off trying to make Jerky using a smoker, or some other type of low heat source.

    I use to make jerky all the time, but I used wild game (deer or elk usually).

    Chok dee,

    RickThai

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