Home of PJ's Jerky
Pretty much a 'Jack Of All Trades, Master Of None'
Pretty much a 'Jack Of All Trades, Master Of None'
Well this is a video I did today for the first time ever!! Just to show one of the steps of making the crackle. The process takes around 36 hours from start to finish. And it’s gone in 5 seconds flat, not that I’m a big crackle fan! But my friends and family sure do polish it off quickly. Also remember to share our posts on Facebook and Instagram, and if you live outside the Central West NSW area, you can order via message and we post anywhere Australia Post delivers. And watch the slow motion video below.
Well I have found out that procrastinating just doesn’t pay😂😂, if you have seen my post on Instagram and Facebook you would have seen I was up until 1:30am in the morning acting like the Swedish Chef from the muppets 😂😂
Well from a lot of procrastination on my behalf and just general life and family commitments, we are back into the jerky and Pork Crackle making. I am still waiting on some building materials for the commercial kitchen, but when you can source things for free or massively reduced price I’m happy to wait. The only drama is that I can’t run enough equipment, so the amount of stock getting made in a batch is greatly reduced. Which only means I just have to put more time in to the production side of things than I normally would have too.
I’m also looking at how to use this website better so I can sell directly from pjsjerky.com which will cut down going backwards and forwards in emails and on Facebook, to sort out payments, addresses and what products are to be ordered. But at the same time I have to remember this is only a hobby, and not a job! Its more to keep me occupied more than anything, and also it’s all to benefit my kids, so that I can help out my kids now and in the future. It’s just like my post on Facebook awhile ago, supporting local and small businesses means that kids can go to hockey practice, dancing lessons, holidays and pay the bills for the family.
This year, although I might be a bit behind! I intend to promote my products more!! By attending markets, shows and whatever else I can do. I’m always open to new stockists, so if you have a business or know of someone or business that might like to sell our products please contact me via the email firstname.lastname@example.org I’m also looking at sample packs to sell to future customers that are not local to the central west NSW area, so that they can taste my product in a small amount, and from there once they see and taste how good the products are, people can order what they want without having to break the bank, then they are about to but the product that is best suited to their tastes. As not everyone has the same tastes as the next, these samples will only be offered via the website pjsjerky.com once i have the on line shop set up.
Now don’t forget we ship all of our products, we use Australia Post. However due to my rural location postage can take awhile, so if you start to run low of your supply it would pay to order before you run out. And hopefully in the future I might do a vlog every one and a while, once I have the kitchen up and running. I have many more ideas for PJ’s Jerky and hopefully I should be able to tackle them this year or start doing some research into them.
Once again thanks for you support, you can purchase from @farmgate_butchery in Orange and hopefully a few old stockists will come on board.
Well I’m here in Sydney at a market, and I have come across another jerky well Biltong stall. Now I might be one sided!! But my products hands down are completely different to their stuff, it is suppose to have flavour and spices made to a family recipe. Well all as I can say is if I can to this market, I think I’d do well
Well we have had some rain again, which is fantastic for the local farmers that produce the beef and pork products I use.
However if your trying to set up a commercial kitchen a heap of water going though your shed isn't the best, especially when the water is roaring down the driveway with all the top soil from the paddock.
It makes a fantastic mud pile on the floor that I cleaned off after the last down pour.
Well this blog is more for me really than anyone else, I've been precasting with making my Jerky and my Pork crackle since I have moved house, then Christmas and going away to see my family in Queensland haven't helped either, plus with also having PTSD just doesn't help much either.
So yesterday I got in and finished making the latest batch of Pork Crackle, mainly as it was my mates birthday and giving him some crackle was cheaper than buying a present, because I hate spending money (more a tight arse).
So I also in the move, I have lost a few containers which I marinate the beef in, so the plan was to bag up the #cadiacrunch (crackle) and the #bathursthotlap the chilli jerky, so I could wash and clean them ready to cut up the meat and get the next batch of jerky going, However my luck had other ideas!!! So I go to print off the labels....well bugger me the program has crossed over the 12 month period so I have to pay to use the program, fair enough. So I do that and I can access my files and I go to print and I've lost the USB drive with all the files in my move, well misplaced!!! So I had to remake all the labels from old ones and re-do all nutritional info for the sticker.
So I have labels on bags, finally!!! But I've been on the computer all day so its time to have a break and do it over the weekend and next week.
Hopefully I figure out hoe to up load some pictures of the dust storm today and the revised labels.
Well this heat has too stop at some stage!!! Its from one extreme to another!! Last week we had a storm that knocked out the power, which means the crackle I was making got buggered so the dogs got a heap of treats that day. I'd say to the dismay of most of my customers that love the Cadia Crunch! And my mate TomCat, that after having a heart attack last year is still eating it by the bucket load, I reckon that if he paid for it all I'd be a rick person.
Well I suppose this this enough procrastination for today, my luck is waiting and the next batch of crackle and jerky won't make themselves. Enjoy your Jerky PJ or #thejerkybloke
A chef by trade, I've had a few different jobs other than cooking and now retired. This is keeping me sane or driving me mad!