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.
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.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.......
no i didnt make it but got it from fairway and on sale.Nice and different to boot...I like the idea! Did you make the italian sausage?