this winters batch of jerky

Discussion in 'Making Jerky' started by pike, Mar 27, 2010.

  1. pike

    pike Meat Mopper

    I've got alot of family members that deer hunt and they give me all the scrap meat for grinding into jerky, i do use the hi-mountian jerky cure.


    15 Gal tub almost full
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    then it goes on a plastic coverd table so the blood can drain off, the soda cans as refernce for the size of the table. the meat is alittle over 3 inches thick.
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  2. caveman

    caveman Master of the Pit SMF Premier Member

    You mind sending me some samples? I can have UPS at your door in the morning. Nice looking Jerk. [​IMG]
     
  3. pike

    pike Meat Mopper

    [​IMG] ill take a look but i dont think i have any left in the freezer. if i do would you still want some?
     
  4. bbally

    bbally Master of the Pit OTBS Member

    Nice work on the jerky. What was your finishing yield.
     
  5. cityevader

    cityevader Newbie

    Holy Mackerel!!!
     
  6. jamminjimi

    jamminjimi Meat Mopper

    ^^^^^^ Now I have to see if I have some left.
     
  7. pike

    pike Meat Mopper

    I'm not shure what the finishing yield was, i took around a 1/4 of it and the remaining was handed off to the family to be divided up.
     
  8. caveman

    caveman Master of the Pit SMF Premier Member

    Apparently, there is none left. Darn. Missed my opportunity. There won't be a second failure on my behalf......LOL.
     
  9. pike

    pike Meat Mopper

    i did find some left in the freezer, all vac packed but ill have to get one out and open it, age will change the flavor (most of the time for the better) but ive had so much im pretty well set till next winter.


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    By null
     

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