Super job, !!
I was supposed to make mine today but my casings didn't make on UPS . Gonna grind tomorrow. Yours really look nice. Congrats !!
Dirtworldmike and Reinhard, yes I def need a stuffer. I think it would be a lot easier, or faster to clean up than the grinder too.
Reinhard, Those sticks are the way of a buddy at work likes to do them. I have a tube with my Lem jerky gun, and I have a little bit of meat left. I think I'm going to finish it like that to take to work.
Hoity and Dried Stick, Thanks for the compliments. I feel like I made some good progress here. My next project is going to be the venison bacon recipe on here. I just got to get the spice kit from Curleys.
Jerky nut, That looks great. Glad I could inspire you lol.
I had some venison maple breakfast sausage this morning. Not smoked, but great taste and easy to make and goes real good with eggs.
Andy you will like the bacon seasoning pac from Curley's. I do both the loaf form and in a fibrous casing for summer sausage with it. Probably the most popular thing i make for family and friends now. I did tweek it for summer sausage with garlic, crushed red pepper, and mustard seeds. Reinhard
That looks good Reinhard, I never thought to make bacon from ground venison, of course I don't really care too much for my bologna fried it's way too sweet. Hows that bacon turn out salty or does it have more of a sweet flavor?
Still waiting for venison from my brother [he lives in northern Mn.--i didn't get one this year]. The loaf i made out of beef chuck with no fat added. Chuck normaly has enough for me for things like summer. I tried a fried piece and it had good flavor but it was too lean for frying in my opinion. So i tried it cold and that's all it took for me to make it into fibrous casings next time. That i tweeked some but did use beef chuck again which was perfect for it. i will do it in a loaf style for bacon again but will go with straight pork butt next time for a little more fat for frying. i measure out the seasoning for 5 pound batches to try things out before making a 25 pound batch. I'm ordering a pack for 100 lbs next. This way i can make a variety with "just as is" or tweeked batches. Reinhard