4 lbs deer and 1 lb beef = 38-10" long sticks. Used jerky seasoning because I have a bunch. Tasted good. Also made small batch of brats. Tasted like brats. Lol.Attachment 288323
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4 lbs deer and 1 lb beef = 38-10" long sticks. Used jerky seasoning because I have a bunch. Tasted good. Also made small batch of brats. Tasted like brats. Lol.Attachment 288323
Nice looking, what kind of casing did you use?
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Looks GOOD!!!!!
Looks like some good stuff, wouldn't last long in my house.
Used 17mm edible casing from Bass Pro. I think that was the size. Smallest they had. Tied the ends because the casing shrank on first batch. I vacuum sealed and froze most of it to take fishing for snacks.
Looks tasty! :ThumbsUp
I could not find the Judge Application?Quote:
Originally Posted by perchplucker
I had ours made by Woods Locker in Bowling Green (Pike County)- jalapeno and cheese inside! This locker knows their deer processing!
I have been making those also but for some reason the skins don't want to stick after I vacuum pack and freeze. Any ideas on what I do wrong? LEM casings and backwoods seasoning. Have used encapsulated citric acid in some and some without still won't stick. Has good flavor but annoying when skins come off.
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No idea. Just froze for first time.