John Belvedere I quite literally cannot WAIT for you to listen to our podcast that will be out next Monday. Many, many good laughs should be had on something that happened that ties to this post! The lack of product loss is shocking, thats as good as I do with what I assume is better equipment, so well done there for sure. I am thinking your 60 minute tumble the next day helped with that. Also, really nice and thorough write-up of your process. This deserves a tip of the hat!
Dried Venison Jerky
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We’ve been making this forever…it’s cured and cold smoked. Used the Hobart slicer and some ziplock top bags to seal them up. We added the moisture wicking packs so these will be shelf stable for a long time. We used to just cut a piece and put it in our pocket to take out hunting.
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Parksider I saw this on your Instagram the other day. I’ve said it before but anyone who is on Instagram absolutely should be following @black_run_bbq John does awesome stuff on there! This is your George Washington stuff, right?
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Jonathon Yes, this is it! Came out great. We are getting ready to do another 20# batch very soon. Can’t believe when I made the labels I didn’t put GW on there, what was I thinking…maybe too many Mic Ultra’s…
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Parksider There is nothing wrong with some imbibing when processing, as long as you’ve already made it past the dangerous stuff like deboning!
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