Late season bow kill in pa

[steelydan]

Just thought I would share. Venison backs traps cured for 12 days at 38 degrees. Steak strips and veggies for dinner tonight. I wish you could smell the venison!

 

 

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[steelydan]

Batch of deer jerky will be ready by the weekend!


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[steelydan]

Gotta keep the kids involved. She waited for a week to help me grind, asked every day if it was time yet


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[whaler1]

Great stuff!!!

[Xxx]

I assume grinding for snack sticks?? Or are you doing the ground jerky?? 

Edited January 24, 2019 by Xxx

[steelydan]

30/70 mix ground beef. The jerky is the thin strips in pot that kinda looks like chili. That will go in tomorrow!


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[Reelfanatic]

Excellent! I get a pig butchered and use 20/80 mix of straight pork fat for sausage, kielbasa, snack sticks ect. For burgers I grind bacon and go close to 40/60. Probably not the healthiest but god there good. I'll be grinding mixing stuffing and smoking hundreds of pounds next weekend with the crew I hunt with. The sausage maker website has some awesome seasoning mixes if interested.


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