Off season-jerky making
Contributors to this thread:Equipment
From: tommygun
20-Feb-17
Had 10 lbs of venison in freezer begging to be make into jerky. Bought new Excalibur dehydrator and a Cabelas "jerky blaster" and had fun with my son this morning making meat goodness. Get two immature guys together and the jokes never stop. All meat fit on the nine trays and now we wait. Have something to chew on for turkey season :)
From: SJJ
20-Feb-17
yep....we keep after making jerky. Pacific Mountain Mix here in NY is probably our favorite. I like slicing the meat better than the ground way your showing. Turkey jerky Rules!
From: GaryB@Home
20-Feb-17
I used to make lots of jerky (sliced & ground) but now prefer to make snack sticks (slim jims) out of my game meat.
From: tommygun
20-Feb-17
Trying the ground. Never did that way before. Tried all shapes the gun had to see which one was best. Two flavors also. Had some High Mountain leftovers and some Cabelas brand Peppered. Experimented little in fall trying my luck with sausage in my smoker. Little dry but tasty. Need an actual sausage stuffer rather than those attachments that come with a grinder. Too much work. Only after two hours meat dry to touch and house smells amazing. (Wife won't think so when she comes home from work)
From: Paul@thefort
20-Feb-17
goose jerky. I have also used the "gun" to make hamburger jerky from deer and elk. Good stuff.
From: cnelk
20-Feb-17
Im always making jerky or sausage in the off-season. I found out that 6lbs of meat dehydrates down to 2.25lbs of jerky.
A few weeks ago, we had a 'sausage fest' at my place.
[Insert jokes here]
Native Oakie, Deertick and myself made about 70lbs of elk, antelope and WT brats
Some good stuff!
From: tommygun
20-Feb-17
Cnelk...that's what I call a "Sausage Factory". Did grind up a turkey breast which didn't have room for dehydrator.. Mixing with some bread, 1/2 cup of Mayo and onions and grilling turkey burger later. Really starting to enjoy this part of hunting. What to make next ??
