Page 89 - Bush 'n Beach Fishing magazine

CARAVANNING & adventure
Ingredients
• 2kg beef topside, finely sliced
• 1/2 cup sweet chilli sauce
• 1/4 cup smoky barbecue sauce
• 1/2 cup brown sugar
• 1/4 cup kecap manis
• 50g garlic pepper seasoning
• 1/4 cup dried thyme
Method
1. Whisk sauces, brown sugar and thyme together in a bowl.
2. Add beef to bowl and toss to completely cover meat.
3. Cover the bowl and marinate in refrigerator overnight.
4. Remove beef from fridge and drain in a colander.
5. Arrange meat strips flat on dehydrator trays and dry on the highest setting.
6. Dry for 6 hours or until done to your liking.
Beef jerky
by MELISSA FROHLOFF
Tip: Place meat in freezer for 30 minutes before slicing, as slightly frozen meat is easier to cut into thin, consistent slices.
Prep time: 20 min | Cooking time: 6 hours
Dinner sorted in a few casts.
Diving in to Deepwater National Park
* from P88
scenario and pulled 10 flathead off the slight change of bottom depth.
again as we continue to travel in the van, but we have a new location to base ourselves from in future.
Whether you are fishing or surfing, sit on the beach and watch carefully to un- derstand what is going on under the surface.
We have just bought a block of land in Agnes Water and have begun building a house right here on the Discovery Coast, as those water- based obsessions have proven just too strong to ignore.
This will not only keep you safe, it will truly help you enjoy the essence of beach surfing and the fishing lifestyle.
Until next time.
We’re on the road
Cheers Chief and To- nia.
www.bnb shing.com.au
Bush ’n Beach Fishing, November 2020 – Page 89