Venison Jerky

One of my more visited websites is Hunter Angler Gardener Cook.
From here I get many recipes including one for a spicy venison jerky which has become a favourite with friends and family.

Getting some of the more exotic ingredients was interesting such as Chipolte peppers in adobe sauce. Not something that is readily available in downtown Canberra.
This gets shipped up from a Melbourne supplier Monterey Mexican Foods, and Instacure no. 2 from a New South Wales supplier.

The best cuts of venison are frozen slightly for easier cutting. I make the sauce and it marinades for 24 hours, then dried for about 8.

The result is a chewy, smokey with a bit of bite jerky.

He dug a hole!

I have been waiting for a while for Wal to stop being distracted by everything and start on our weekender at Serenity Park. Finally the weekend just been, he dug four of the six holes he needed for foundations (with thanks to cousin Ben). We also cleared a track to the creek which took six hours in continuous drizzle (thanks to Jon, Jen, & friends).

We have sold a car, bought a tractor with bits, a trailer and a small car for me to run around in. Lots of cash in/cash out!

We went to the Murrumbateman Field Day and got snowed on, while pricing slashers and post hole diggers for the tractor, which is a 80's David Brown. He has decided we don't need the post hold digger as digging the holes was relatively easy considering the large amount of rain we have had recently.

With the trailer we can start taking the mountain of building material collected to begin building.