Freezer purge.
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Took the week off and decided clean out some of last years harvest. Hopefully getting more this fall.
First up, 15# jerky and first chance to use new slicer. Cut semi frozen meat to just under 1/4 inch. Used the dehydrator and finished in the smoker.
Ended up with 7# finished.Did a quick 14# of burger per request.
25# of sticks were next. 12.5# each of Willie’s and Jalapeno. Pepper cheese added to both. Added extra cayenne and mustard seed to the Willie’s this time. Just got a few end pics of this.
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Did a mod on my table so the suction cups would hold. What a difference!
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Dang where do you find the time
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Saved a little meat from both batches. Formed loaves and smoked. Should pair well with some cheese and crackers.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Coloradoreplied to PapaSop on last edited by
PapaSop Don’t forget an ice cold beer (or 2)!!
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to PapaSop on last edited by
PapaSop Looks like your set for a while
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
PapaSop Looking good!
You are all set now. -
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to PapaSop on last edited by
PapaSop Wow, you have been busy, I will be doing the purge next month. If I make the jerky too soon it doesn’t make it to hunting season in November.
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PapaSop That looks great & a science project in itself.
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Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributorsreplied to PapaSop on last edited by
PapaSop nice! That’s a whole lotta meat. Enjoy!
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ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakotareplied to PapaSop on last edited by
PapaSop that all looks great! I need to make something!!! Especially since it is cooling down a bit now!
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to PapaSop on last edited by
PapaSop That is a lot of work. You didn’t let any grass grow under your feet during your time off. Looks like a great job processing it all.
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bocephus said in Freezer purge.:
PapaSop Wow, you have been busy, I will be doing the purge next month. If I make the jerky too soon it doesn’t make it to hunting season in November.
I make 4oz packages and hide them in the freezer. LOL. The kids are pretty good about saving them for hunting.
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I love going shopping in my freezer!
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Enough trim left for summer sausage in a couple weeks. Need a break after this week.
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A quick shout out to Steven Winscot for pointing me to those poly screens. Clean up was a breeze. Thank you sir.
