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Fishing News and Reports => Fish and Wild Game Recipes => Topic started by: ctom on 12/05/21 09:40 UTC

Title: Soon to be jerky....
Post by: ctom on 12/05/21 09:40 UTC

Here's almost 27 pounds of venison all sliced nice and set to take a two day cure, then the smoker goes into action.

(https://i.imgur.com/aPsfVZI.jpg)

Title: Re: Soon to be jerky....
Post by: anyfish on 12/06/21 14:47 UTC

Nothing beats venison jerky (or really any venison product).  We went 0 for 2 this year, so we will have to stick with store bought products.   

Title: Re: Soon to be jerky....
Post by: ctom on 12/06/21 15:47 UTC

When I get the 50 pounds of sticks stuffed up and smoked, I'll post a pic of those. Sticks, jerky.... either/or are my favorites but the summer sausage and ring bologna are tough to beat too.

Title: Re: Soon to be jerky....
Post by: Shaunm81 on 12/06/21 16:56 UTC

Man that looks super delicious

Title: Re: Soon to be jerky....
Post by: Agronomist_at_ia on 12/06/21 23:51 UTC

Quote from: ctom on 12/06/21 15:47 UTC

When I get the 50 pounds of sticks stuffed up and smoked, I'll post a pic of those. Sticks, jerky.... either/or are my favorites but the summer sausage and ring bologna are tough to beat too.

Have you ever tried the trail baloney from LEM........its great. Any specific seasoning u use

Title: Re: Soon to be jerky....
Post by: ctom on 12/07/21 06:40 UTC

Tried it and don't care for it. I use all Waltons products including seasoning for specific sausages and find them miles ahead of LEM stuff flavor-wise. The LEM summer sausage will do in a small batch in a pinch but other than that I use Waltons.

Title: Re: Soon to be jerky....
Post by: Agronomist_at_ia on 12/07/21 20:23 UTC

Quote from: ctom on 12/07/21 06:40 UTC

Tried it and don't care for it. I use all Waltons products including seasoning for specific sausages and find them miles ahead of LEM stuff flavor-wise. The LEM summer sausage will do in a small batch in a pinch but other than that I use Waltons.

Never tried waltons.....any specific ones a guy should try?

Title: Re: Soon to be jerky....
Post by: ctom on 12/08/21 00:13 UTC

"H" Summer Sausage
Holly Breakfast Sausage
Blue Ribbon Bratwurst
Colorado Jerky
Willies Stick
Hot Dog and Bologna for rings.

Rings, and summer  50-50 pork venison. Use soy binder on these two and bottled water to make the meat manageable for stuffing. Sticks are 50-50 pork/venison, no soy. Breakfast and Brats are pure pork, no soy.

Title: Re: Soon to be jerky....
Post by: ctom on 12/09/21 11:01 UTC

Pic pretty much says it all.

(https://i.imgur.com/kCoSp8X.jpg)