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 Geneva, IL
keend0 Team Orange last edited by
Experience? I have made venison breakfast sausage and summer sausage a few times but they both turned out very dry. I grill and smoke often and would like to get better at making sausages. Have a lot of venison that I need to process further.
Favorite snack or seasoning flavor? I love boudin, snack sticks, jalapeno cheddar smoked links and summer sausage.
Smoker? WSM 22.5 & 18.
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran last edited by
Welcome to the community - Some excellent knowledge here.
PapaSop Team Orange Power User Wisconsin Old-Timer last edited by
Welcome to the community as well… Thanks lkrfletcher
shoprat53 Regular Contributors Veteran last edited by
Welcome you have come to the right place. A lot of helpful people here, and also just plain good people.
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
keend0 welcome to the site. Lots of knowledge and experience here. Go Team Orange.
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