the first 25 pounds

….of jerky. I’ll be starting the next round in a few days….after the turkey day is over.

This stuff is exceptional. I gnawed on a chunk while watching that wonderful game last night. I almost went for another but decided to stick with the one. This is very lean, thick cut whole muscle jerky, not that sissy crap that comes from ground meat. I had some trim from the muscle after slicing that I seasoned up and will grind/stuff into stick casings later on and give them a bit of smoke. Jerky seasoned meat makes an excellent stick meat too.

Looks dam good Tom!
Is that the Waltons Colorado seasoning?
Do you smoke that for a while and finish in the oven or dehydrator?

Yes, its the Colorado and yes I smoke it a while then finish it in the oven at 190 degrees for as long as it takes to get the jerky to where I want it as far as how dry.

This jerky has about five hours of smoke on it. Your apple and cherry graces this. I’ll air dry this another three or four day and then vacuum seal it all in half-pound units.

Tom Sawvell wrote:

Yes, its the Colorado and yes I smoke it a while then finish it in the oven at 190 degrees for as long as it takes to get the jerky to where I want it as far as how dry.

This jerky has about five hours of smoke on it. Your apple and cherry graces this. I’ll air dry this another three or four day and then vacuum seal it all in half-pound units.

so do you still have my mailing address Tom!!!!!!!!

looks dandy!!!!!!!!!!!

If anyone is looking for sausage making materials, pork butts on sale at Pick N Save stores in Wisconsin, until Tuesday.