jerky meat

[rc4u]

i use eye of round for small batches but denuded inside round for larger batches. i have a fridge in my shop i keep at 31-32 degrees in fridge part. it makes it so nice when i slice on my old globe slicer. and when i make sausage. the blood in cyrovac is still crystalized and meat just slightly froze

all way thru. this inside round was 13#'s so left it in fridge a week . perfect..

 

[rc4u]

i slice 1/4" in whole ends. then i cut to smaller pcs. so easy to do when meat is still stiff. course when it comes to thaw i have to dump blood then add recipes for the flavor.. i get em from sams.. https://www.samsclub.com/p/member-s...iced-per-pound/prod20991751?xid=plp_product_1
on second pic above is after rinsed the partial froze blood off, thats why it looks pale. first pic is after trim n starting to thaw on outside n gets bloodier.. so easy to trim this way..

 

[rc4u]

thanks for likes all// am i the only one who thaws meat for jerky n sausage like this... if so ya gotta do it. when cutting in strips for the grinder it feeds just so nice...

 

[Winterrider]

Yep, almost frozen is the best results for slicing.