Search results for query: Jerky

Damn, both products look Kill'er!!! As much as I love jerky, I hate eating it anymore, it gets stuck between my aging teeth something bad. Now that peperoni, I'd tear into that for sure. Have you ever made any peperoni using Italian sausage sized or larger size casings for pizza making, if so...

Love me some venison jerky and yours looks top notch. Have an 8 tray Magic Mill. Talk about a game changer from the old round dehydrator. Totally worth the investment. Also, Congrats on the carousel ride. Well deserved!

Sweet! Congrats on the feature. Ground meat jerky is so much nicer on my old teeth.

I just got a new dehydrator. It is a 15-tray model. I had been using the round Nesco dehydrator for years, but this new machine is definitely an upgrade. 3.6 lbs. of venison took 5.5 hours, which is a lot faster than the Nesco. I used Owens Prime Rib seasoning kit. The 3.6 lbs. reduced to...

...of that any more. Haven't had to bring the heads in now for a few years now. Oh, forgot to mention that I snuck about five pounds of meat for jerky that I'll do up in the fall. The wife caught me but let me have it any way. Only got one bump on my head instead of the usual four or five...

...beef. That’s what’s infront of the grinder. After I ground this whole untrimmed top round I ground the other meat from the 2 top rounds this jerky came from. That’s about 47-50 pounds of pepperoni. Didn’t weight it. Probably will tomorrow before smoking, I buy 10 casings at a time and use 5...

Love the jerky. That's my favorite piece of beef for jerky. What's the pepperoni method?

The rest of it is being made into pepperoni tonight, atleast grinded and stuffed. Smoked tomorrow. These were 27 pound top rounds, tossed the butchered pieces in the freezer for about 7 hours. Then sliced, marinated for 2-3 days and smoked at 140-150 for 6.5 hours

I' ve heard par boiling the shells helps. Then use your stuffer or jerky cannon (if possible) to stuff the shells with .... enabling moment

I also make the Waltons one. Think I got a life time supply.

I've had the Owens brand before. I made sticks with it. Wasn't bad at all.

Made some Bloody Mary (ground venison) jerky the other day. It does taste somewhat like a bloody. Should try it with a pickle 😅 Waltons Seasoning, Owens has it also.

...the use of part of a gallon of brine. Question #3 from fpmitch: “Can I mix 1 gallon of your brine and only use a pint of it in a zip bag for jerky? Pops6927 response: “Yes, the whole thing is concentration within a given volume. Once concocted changing volume does not change the...

Thanks all… wife was feeling a bit off… so sorry for the delay. I do love some jerky… love wild game. Just a thought… but have to say the Pronghorn tube style was a stand out.

Thanks, sent you a PM. Sorry for the delay in responding.

I’m in! What was in your seasonings? Do you add cure #1 in jerky? Looks great

...and just chill out. Maybe a couple snacks and a few brews as well. Last Sunday was no different other than talk was brought up about some jerky. Well, unbeknownst to them… a redneck can take a hint…. 😂 So pulled out of the freezer and into the fridge a bit of wild game meat. These...

These guys have you covered , so I don't want to detour that ,, but I hold ground beef jerky in the fridge 3 days . Builds the flavor and texture . I do it in plastic bags , and mix it , just in the bag daily .

...Most of those years I used it as a BBQ - cooking over open coals, sometimes successfully, and sometimes ending up with unintentional 'chicken jerky" but that usually had more to do with too much beer than with any cooking skills. About 30 years ago, graduated to a Weber Performer (still...

...instead of seasoning. The Heat Sink is in place and you can see this also gives me all 9 racks for making a mess of sausage, snack sticks, or jerky. Racks are big enough for a standard hotel pan on them. Most of the time I would not need this much space, but I do like to make volume when I...