I like venison liver, probably more than calf liver, but I did not have any and used chicken livers. Typically the Cajuns would use pork liver, which has a little stronger iron flavor but it can be difficult to find sometimes. You could try some ethnic food markets if you wanted pork and you live near any. Make sure you taste and over season before stuffing as the rice will absorb a lot of flavor and make it a bit bland once everything melds. Good luck, and post some pics!
Dried Venison Jerky
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.
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?
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…
Parksider There is nothing wrong with some imbibing when processing, as long as you’ve already made it past the dangerous stuff like deboning!