making a 2lb batch using Hi Mountain jerky cur , last tues i cooked 2 lbs and there was hardly any grease left over in the pan.
Are you cooking it in a fry pan? With the ground meat I roll a meatball then I roll it onto a hot dog then flatten it and place it in the smoker, oven or degydrator to make jerky... It works well... They turn out like a jack link beef stick.......
oh no, i fried it to see how much fat is in the Italian sausage,, ive got one of those jerky guns from sausagemaker.com, oops or from Hi Mountain and ill make them into strips and put them into the smoker with the wood pellet cold smoker for 1 to 2 hrs and then into the dehydrator for a few hrs till there done.
took some samples to work today and they loved it, and there response wasn't like (ya thats ok or not to bad) it was (WOW can i have more) this might go big, a few of them today asked if i would make them a pound or so.
picked up 7lbs of I.S today, ive got 5 ppl at work wanting a pound of it, got an idea but not shure on the selling price for it. beef goes for around $10, deer meat when in season $15 --$20, get them hooked on it with samples and get $10 a lb,