Pulled some jerky out of the freezer for the ball games this weekend and seen I was getting low so I wiped up another 10 lb.
Fri. night after the first round of games I got the meat ready for the seasonings
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jun19_0001.jpg)
Cut up and ready for the grinder.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jun19_0002.jpg)
All ground up.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jun19_0003.jpg)
The seasonings with 1 cup distilled water.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jun19_0004.jpg)
Added the seasonings and ready to mix, by hand of course. Dam that was cold.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jun19_0005.jpg)
Sat. morn shot out on the racks and hurried off to the games, forgot to get some picts but here they are fresh out of the dehydrator.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jun20_0002.jpg)
Cut up and ready to packedge.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jun20_0003.jpg)
This little stuff is all I have time for when it's soft ball season, the girls keep me running and after this weekend I think I got a bunch more gray.
Looks great OU812.
Jerky looks great!
Before I got my mixer I had the cold hands as well. One thing that helps is to add your seasonings when the meat is in the chunks. The grinder does most of the mixing. I would do a final hand mix and let it sit in the fridge overnight. It saves the cold, numb hands a little.
OU
The ground venison jerky looks great.
nepas
Buck
I got a mixer for my birthday last year and forgot all about it till I was done. It might have something to do with the adult beverages I had after the games.