Backyard Aquaponics
A place to discuss aquaponics

I believe that would be it Rupert. Here's Skrettings listing I was given on Monday. The Spectra FF 7mm and SS 6mm both contain 25ppm astaxanthin and 10ppm canthaxanthin included as standard.


Stirling Bulk Distributors, Tenterden
Ph: 9851 7218 E.mail: sbd@bbnet.com.au

Skretting Products - Price List Valid from 1st August 2013

Spectra FF 5mm 20kg Trout $55.18 $60.70
Spectra FF 7mm 25as 10ca 20kg Trout $55.18 $60.70
Spectra SS 3mm 25kg Trout $66.05 $72.65
Spectra SS 4mm 25kg Trout $65.05 $71.55
Spectra SS 6mm 25as 10ca 25kg Trout $65.77 $72.35

Dr Bee, I had never made beef jerky before this week. I googled a few recipes and experimented with them. Somebody brought some Jerky into work last commute and cause two of us had dehydrators we decided to have a little competition. So I bought 3 big packets of topside totalling 3.5kg, made 3 recipes of marinate and tried it on 1.2kg of meat. All three are awesome, so I have just finished putting the rest of the marinated meat into the dehydrator.

I Started with a couple of spring onions, and a hand full of garlic chives and Italian parsley (all from the aquaponics of course) and a brown onion. Chucked in the thermomix and blended. Added 250ml Worcestershire, 210ml Teriyaki and 500ml Soy sauces and mix together. Then I divided equally for the 3 recipes.

Recipe1
Above base plus
2 tb spn Honey, 3 tb spn brown sugar, 1 tb spn garlic granules, 1 tb spn curry powder, 12 whole cloves, sprinkle nutmeg, salt and black pepper, splash of olive oil.

Recipe 2
Above base plus
12 whole chillies blended, 1 t spn ground chillie, 1 t spn chillie flakes, 3 t spn cayenne pepper, 1 t spn cajun, 3 tb spn brown sugar, 1 tb spn garlic granules, sprinkle of middle eastern spice blend, salt and black pepper, splash of olive oil..........Added extra ground chillie, chillie flakes and cayenne pepper to 2nd batch as I wanted it hotter....Yeah boy

Recipe 3
Above base plus
2 tb spn molasses, 3 tb spn brown sugar, 1 t spn cayenne pepper, 1 t spn ginger, 4 caps of golden oak dry wine, sprinkle salt and black pepper, splash of olive oil. 3 mint leaves



I put these marinates into big zip lock bags and added the thinly cut meat, squeezing all the air out and stored in the fridge for 24 hours.



I then remove onto a rack to remove excess marinates



Then onto the drying racks of the dehydrator



The two and a bit kilos filled the 10 racks of the dehydrator leaving sufficient room for airflow. So with the unit on high it should take about 5 hours. I'll take a couple of photo's when I place them on racks when finished tonight.

Muzza

Bit of a lover of the jerky myself. I like the sound of recipe 2, Muzza.

Charlie recipe 2 sounds less like a recipe and more like a weapon of mass destruction.

Recipe 2 is awesome, still waiting for the 2nd batch to finish of so I can have a taste, should have a bit more of a kick to it

The wife and youngest daughter like Recipe 1, to me there all very more-ish

Pulled 17 trout out this arvo, heaviest was 485gm and the smallest was 345gm. Butterflied four and have marinated them ready to be smoked tomorrow.

Note the very light colour of flesh

I reckon those trout need some beta whatsisthingy Muzza!

Why... doesn't make them taste any different...

True Rupe and if you smoke them then I'm sure the colour doesn't matter.

If I grew trout and presented these blondies to the wife she would disapprove. I would be questioned as to why my trout aren't as good as the ones from the mountain streams.

Nice knife skills Muzz.

We probably wouldn't keep trout of this size if we caught them wild...

I wonder if a wild trout this size would have actually coloured up.. even with a wild diet???

Unfortunately I wouldn't know.

I haven't had a chance to go trout fishing for years. Hoping to take my son within the next few months. Have a local place that is stocked. Would love to go deep in the Drakensberg Mountains, like we did when I was a kid, but don't have the budget for a trip like that right now.

Would the trout colour up if you fed them live food for a while with some crustaceans in the mix

I have some trout in my fish pond with the Red-fin that are surviving on shrimp, gambusia plus insects. They occasionally get a feed of pellets but few and far between. The plan is to do a comparison at the end of the season. They definitely aren't as big as the guys in the tank on the high protein diet.

Well the beef jerky took a bit longer this time at 7.5 hours and the the Recipe 2 is a winner. My mouth is still on fire......

Finished product.....Reckon I might be on a winner Old mate doesn't stand a chance



Was outside before dark swilling on a coldy and I thought I'd test my systems water (as you do). I was shocked when my PH tested at 6.4, Amonnia was around 0.25ppm and the Nitrates were up to 10ppm. I was aware of my falling PH and that's why I added 36kg of shell grit a month ago. I'm starting to think I'm at my systems limits. I added lime to correct PH and will check again tomorrow. Might have to remove some more trout before going back to work on Monday to give me some breathing space while away.

Muzza

That's some impressive jerky you got going there Muz. I don't know if I would cope with recipe 2. I don't tolerate chilli very well. Love hot food but usually pay the price when I eat it. I know when my eyelids start sweating then I am in trouble.

Id wouldnt stress just yet Muz, Id imagine you stirred them up a bit whist trying to catch them.