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ak70g2 wrote: but I'll love to play redneck

for that cousin you need a felt hat, a shirt with embroidery and ...a Chimir belt

Stef wrote:

ak70g2 wrote: but I'll love to play redneck

for that cousin you need a felt hat, a shirt with embroidery and ...a Chimir belt

Cousin, you made an confusion. I said "redneck" (http://en.wikipedia.org/wiki/Redneck) not "gypsy" or "manelist" . U know, some from Polk County, Arkansas, like Bob Lee Swagger

yep, just kidding cousin
When I was in Dallas I asked some Texan friends what a redneck was exactly, they answered "well, Stef, you're a good example..."

One thing makes me sad: the beef jerky is unknown here!

Stef, you can buy it in most outdoor stores...
Or online...

http://www.beefjerky.com/fr/index.html

I love the variant from www.beefjerkys.nl..
It's a great snack..

Pastrama works?

pastrami?????

But pastramâ doesn't work for that..
Beefjerky is dried a lot harder then pastramâ, so pastramâ would spoil where beerjerky is still good, and it's easier to take with you, because beefjerky are longer strokes or small bits of beef, where pastramâ are small slices..

thanks for the links!
Pastrami is great too, and "fresh" corned beef... hard to find here.

Use the thin 'Flank' meat from the rib area. Thin strips, marianated in the sauce of your choice (I use just garlic salt and black pepper) and dried, in the air, in a oven (just the pilot light) or a dehydrator...
Mmmmmmm
http://en.wikipedia.org/wiki/Jerky_(food)

blackpepper, salt (not to much) and some paprika powder is great aswell.. or presmoking it before drying, and adding only a bit of salt..

I used to buy beefjerky quite regularly, and made it myself aswell (oven at 65-75*c for drying) and eating it the next day.

Garlic gave some bad experiences in my case... They smelled like a 6 months old dug up coffin..