Jonathon I did your tender jerky recipe with whole muscle venison about a month ago. You’re going to love it. My meat block was 10 lbs. In a weeks time my family wiped it out. Even the wife and she doesn’t eat jerky.
Hello from SW MS
-
Hello everyone and thanks for the add .
My name is Zman and I love to hunt , fish and anything to do with smoking meat Or just cooking and eating in general . I’m a little un educated in the smoked sausage area and will be seeking some advice here and there
Plus help others anyway I can .
Thanks -
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Zman welcome to the site. There is a lot on knowledge and experience here and now with you a bit more. Ask your questions and provide your input. Keep on learning. Go Team Orange!!!
-
Zman I’ve always viewed cooking and sausage making as a hobby until I found this place. Within months of hanging out here I turned it into a legit career. I get to make food for people every day and I love it!
-
Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron last edited by Chef
-
So what is the orange and blue thing ?
-
Welcome!
-
Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron last edited by Chef
-
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran last edited by
Zman
Welcome to the Community -
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
Welcome aboard, join Team Blue.
-
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran last edited by
Team blue rocks
-
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Zman welcome to the community and I think you’ll be happy you went with team blue
-
Suggested Topics
Sponsored By:

Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!