Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Dehydrating => Topic started by: nepas on October 07, 2014, 02:15:54 PM
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Mixed up 2.5 lbs of GB jerky for some rounds.
(http://i868.photobucket.com/albums/ab242/nepas1/201415%20jerky/shotjerk.jpg)
Stuffed into 2.5" summer sausage casings and now to the freezer.
(http://i868.photobucket.com/albums/ab242/nepas1/201415%20jerky/shotjerk1.jpg)
Gotta work fast on slicing the frozen rounds.
(http://i868.photobucket.com/albums/ab242/nepas1/201415%20jerky/shotjerk2.jpg)
Time for the paper bag and a couple day rest.
(http://i868.photobucket.com/albums/ab242/nepas1/201415%20jerky/shotjerk3.jpg)
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Nice color Rick!
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Save me some Kimmie and I will be there soon!!! Think we might stay 2 days with you guys ??? ??? ;) ;)
Thanks for the info Rick
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Save me some Kimmie and I will be there soon!!! Think we might stay 2 days with you guys ??? ??? ;) ;)
Thanks for the info Rick
Roger that
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Those look killer.
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Great looking jerky rounds, nicely done. ;)