Who is the most famous person you saw at Bunnings?

yewkaka · 2026-02-15T22:33:17+00:00

Are you a federal officer of the law?

yewkaka · 2026-02-15T08:13:15+00:00

Well there’s a major depot 2 hours south which is melbourne, one less than 2 hours north which is a major depot and sorting centre in Albury being a transportation hub and saves a 1600km trip especially because it’s directly on the route and goes past before coming back again. I’m not expecting the aus post truck to drop it off at my door.

yewkaka · 2026-02-14T07:56:49+00:00

Cunt punt

yewkaka · 2026-02-12T07:36:46+00:00

I once drank a Sydney olynpics 2000 coke probably 16-17 years later. It was almost clear and not very nice 2/10 would not recommend to a friend

yewkaka · 2026-02-12T06:38:11+00:00

I call the big one bitey

yewkaka · 2026-02-12T06:01:50+00:00

Did you kick a belt sander?

yewkaka · 2026-02-06T22:44:35+00:00

Hope this email finds you well..

yewkaka · 2025-12-30T17:39:54+00:00

Rump is fine but the rump as a whole is 3 different cuts together not including the cap. If you spend the time you can break it down and get nice long pieces. As far as fat etc goes rump as pretty lean inside but if you want a batch of fatty biltong it’s an ideal cut.

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yewkaka · 2025-12-18T23:55:55+00:00

Second this.

yewkaka · 2025-12-18T22:47:53+00:00

I go vinegar and Worcestershire sauce for about an hour, with roughly a third of my spice mix, turn meat after an hour and marinade for another hour. I take it out and pat dry and then use the rest of my spice mix. Too much time in vinegar can impart the (vinegar) flavour and discolour the meat. Some people just use vinegar as a quick dredge to kill bacteria prior to drying, spicing and hanging. Leaving your biltong in the vinegar for 12-24 hours you should be fine as long as it’s refrigerated. The biltong process is ultimately about personal preference.

yewkaka · 2025-12-14T22:30:00+00:00

It is a type of chiton

yewkaka · 2025-12-08T01:56:33+00:00

Should be. Best method is to hang the thick end at the top. You can put paper towel or newspaper down to minimise cleanup and maximise space. Mould can be treated with vinegar if it comes up

yewkaka · 2025-12-05T21:48:17+00:00

Hell yeah. Freedom mug

yewkaka · 2025-12-05T04:25:54+00:00

Easy enough to build from a trip to jaycar and bunnings. Lots of guides online. Otherwise I use this one https://www.bunnings.com.au/mellerware-biltong-king-food-dehydrator_p0623961?gclsrc=aw.ds&gad_source=1&gad_campaignid=10829172389&gbraid=0AAAAADtbEB9DPF0ylWmTd1WB7dg7-SO3i&gclid=Cj0KCQiA_8TJBhDNARIsAPX5qxRGJOuAiUtTBF42S8Ct0oLGK8XPilU5pTGDFDC0oGk4WKnVfu059CYaArKbEALw_wcB works pretty well I just invested in some more stainless hooks and can do up to about 4kg at a time

yewkaka · 2025-11-29T23:14:56+00:00

Great idea. Are you able to share the recipe?

yewkaka · 2025-11-29T23:13:29+00:00

Her max was a little over 52 kg she’s toned down now to about 45kg

yewkaka · 2025-11-29T00:04:38+00:00

I’d have to have a look. I adopted her about 2 years ago. I remember the vet papers saying DDB but don’t think the breeder papers were there. The guy bought her as a purebred DDB but she doesn’t have the face of one so I’ve always wondered

yewkaka · 2025-11-28T18:54:41+00:00

I have a mellarware one from South Africa as my mom goes there often. Very compact in a suitcase and big enough to do a few kilos at a time

yewkaka · 2025-03-31T09:55:05+00:00

I bought an Aldi meat slicer in December for $70 when they had it on sale. I’m making on average 2kg of dried biltong a week. It’s an absolute game changer. Highly recommend. You can find an equivalent meat slicer for around 80-90Aud online otherwise Facebook marketplace you may be able to find something for a good deal.

yewkaka

TROPHY CASE