made a big batch of deer jerky yesterday. 14 trays worth.
1/2 a dozen different flavours.
One thing I did different this time is I diced up and added fresh hot peppers, onion and/or garlic into the ground meat in addition to whatever other seasonings.
Another thing different, was that instead of using the sausage stuffer, I stuffed the casings by hand. I won't do this again, as it didn't pack as tight, and made slicing difficult.
After the casings were stuffed (2-1/2" dia x ~15" LG) I hung them for 2 days to allow the flavours to blend, and then smoked them for 4 hours with a variety of Maple, Apple and Mesquite. hung for another 12 hours and then dehydrated for 8 hours at 115F.
Overall... quite happy with the results.
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