/ck/ - Food & Cooking

>>5950577
jerky

>eating roadkill

>>5950613
I dunno how to do that

>>5950623
get some bamboo skewers, and mix up a mild dry rub, slice that shit thin, lightly smear some rub on it, skewer the end so that it hangs down when the skewer is sideways. "hang" skewered meat on oven racks, set oven to 185(or as low as it'll go if it doesn't go that low) leave the door cracked and let it go overnight

>>5950615
Fresh roadkill is the perfect food. You expended zero energy in acquiring it. Hardly autist behaviour.

>>5950623
>I dunno how to do that

Well, I'm sure you can figure out how to type "jerky recipe" into google, right?

Oh God, does anyone remember that thread where the guy saw an SUV hit a deer, then he picked it up, dragged it up into his apartment, and butchered it in his bathtub?

>>5950637
Yeah, but I kind of want it tonight.

>>5950673
stop being so impatient

>>5950660
Dear lord, I've been here entirely too long.

>>5950720
me too bruh, I missed that thread but don't find that image shocking at all

>>5950660
>then he picked it up, dragged it up into his apartment, and butchered it in his bathtub?
>dragged it up into his apartment

Sometimes it's better off not knowing what the previous occupants of the apartment you're renting were up to.

>>5950615
>Not eating roadkill

>>5950725
The worst part is that I vaguely remember that thread, however I'm fairly confident that I was intoxicated, so maybe made up memory or an actual one.

Oh well, what the hell. We're all here forever anyways.

>>5950577
make chili, venison chili is real good but you'll probably have to add some fat/oil when you brown the meat

>>5950916
I like the sound of chili. Any ideas as to what ingredients to include? I don't make a lot of chili.

No need to cook the whole thing tonight, so I decided to take off about half a pound (I've got about 2 pounds left) of it to bread and fry. Will update with results shortly.

pic contains tip: in your egg/milk mix, add a couple tablespoons of some of your favorite hot sauce. flour is just that, pepper, salt, onion and garlic powder. Nothing fancy.

>>5950942
Sliced thinly (whatever you prefer) and floured. I usually flour first, dip in egg mix, dip back in flour, let dry for 5 minutes, dip back into flour. Preferences are up to you.

>>5950949
Aaaaaaaaand it's fucking delicious and crispy. For some reason, venison always makes my poop black.

>>5951009
Forgot pic

>>5951013
ew anon why did you post a pic of your poop. also thats not black.

>>5950660
I do, seems like more than a few years ago.

>>5951060
Maybe not black, but definitely an abnormally dark brown. Not good if I get in a situation where my spastic colon decides to spew shit out of my ass like a fire hose.

>>5951009
>For some reason, venison always makes my poop black.

>ate two of these today
>poop was a lovely pink/purple hue that also tinted the toilet water a lighter shade
not bad

>>5950660

ye good times

>>5950660
Please tell me someone has a cap of the thread

>>5950673

Don't listen to that guy, that's not how you make jerky. Awful technique.

It needs to be marinated and 185 is way too high. Anyway, I know you're not doing it either way, but if you ever make jerky, don't do it like that guy says, you'll throw the meat away after.

>>5951353
Well I have a dehydrator, I just don't know how to use it and don't know a marinade. I'm open to suggestion though, because I have plenty of that backstrap left.

>>5951391

slice it thin about a 1/4" or less if possible

make a basic marinade composed of:

>soy sauce/worcestire/water at about a 2:1:1 ratio

>press a few cloves of garlic

>about a quarter onion chopped

>a few tablespoons of brown sugar to balance the salt

>another few tablespoons of honey for a sweet sticky texture

if you wanna add pepper add it afterwards once its ready to be dehydrated. Red pepper flakes optional. Again, add it after once the meat is laid out on the dehydrator.

That's a basic but good foundational style. Let that shit marinade overnight, preferably in a big ziplock and in the morning put it on a tray and soak off all the excess marinade with paper towels.

Set your goddamn dehydrator to 125 or so. And let it dry. At that temp it should take like 12 hours, but check it every few anyway. If you do it at 160 or whatever the highest setting is, from my experience it gets kinda tough and really chewey. Low and long ftw.

>that's what she said

>>5950577

Rub with alcohol, lemon juice, salt and bake at 500F for 60 minutes if you're desperate

I don't want worms so I still wouldn't eat it.

>>5951411
>rub with alcohol?
wat

Like... 91% Isopropyl?

>>5950742
I work for a company that manages apartment communities. You have no idea.

>>5950660
wasn't his thread stickied?

i have that same exact knife too

>>5952344

91% IPA is for sterilizing the skin before injections.
"rubbing alcohol" is 70%. I have no idea where the name comes from, but "rubbing alcohol" is universally 70% isopropyl alcohol, the remainder is water.

It is probably not safe to eat if it is 9 months old

>>5950577
Do you by any chance live in Arkansas, OP?

>>5952405
Southern KY.

>>5952401
>11 - 2 - 14
>November 2, 2014
Is it that hard to grasp Eurotard?