Recent content by revid
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Dehydrator
Looking at buying a dehydrator for making jerky and or sausages. Couple I looked at get temps up to 170 degrees( Cabela’s). Is this good/ high enough for what I need?- revid
- Thread
- Replies: 12
- Forum: For New Members
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Moose sausage
Iam new to sausage making and would like some advice. Going to make some moose sausage , the kind you freeze and not smoke. Using 5 lb to 3 lb pork with 1 lb fat back. What do you think of those ratios? How much water do you use to lb of meat when mixing? Is there a certain amount of mixed... -
bradley smoker and home made jerky
Recently did some moose jerky.I ground up the meat,marinated it over night and then put it in my bradley smoker. I smoked at 175-200 degrees for about 2 hrs.The last batch I did turned out horrible. Used a couple of recipes of the net but the jerky came out crumbly! I lay strips out on a wire...- revid
- Thread
- Replies: 6
- Forum: Making Jerky
