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this winters batch of jerky

post #1 of 9
Thread Starter 
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



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.




post #2 of 9
You mind sending me some samples? I can have UPS at your door in the morning. Nice looking Jerk. icon_mrgreen.gif
post #3 of 9
Thread Starter 
icon_mrgreen.gif ill take a look but i dont think i have any left in the freezer. if i do would you still want some?
post #4 of 9
Nice work on the jerky. What was your finishing yield.
post #5 of 9
Holy Mackerel!!!
post #6 of 9
^^^^^^ Now I have to see if I have some left.
post #7 of 9
Thread Starter 
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.
post #8 of 9
Apparently, there is none left. Darn. Missed my opportunity. There won't be a second failure on my behalf......LOL.
post #9 of 9
Thread Starter 
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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