now im all set for making jerky

[smoking b]

I have never heard of jerky with cheese in it either. I'd imagine there is a good reason for that. I would guess that if you tried it you would have to keep an eye on it. With the high fat content of the cheese you will probably have to wipe up a lot of fat as it comes out to keep the jerky from getting rancid right away. That's just a guess as I really don't know. If I were trying it I would only make a small amount to test & go from there. just my opinion... 

 

[smker]

this should make for an interesting conversation, 

how long would it take for the cheese to go bad if  left out,  most important thing is that the beef has a fat content well above what deer meat is,  if regular deer jerky is bagged and left out will start growing mold around a week and a half,  vac pack it and last alot longer.

one way to keep the chunks of cheese from getting mashed up is to break it up and add during the mixing of everything

more to trim up,  took meat inventory and only 2 more bags left,  the real stinker is,  i think i cut up my 2 tenderloins.

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• smker
• Jan 8, 2013

 

[smker]

went to the meat locker yesterday and got 10lb of 85% hamburger to add to what deer meat that i have left,   $27.90 for that, walking up to the door i noticed off to one side was what looked like a MES 30  loaded up and smoking but couldent tell what was in it,  it was tempting to stick my nose in there and look but id rather keep my nose on my face and not in a cup with ice in it waiting for the DR to reattach it

 

 

[smoking b]

Probably a good call 

   So did you make any cheesy jerky or figure out if you cut up your loins?