Ground Meat Jerky if your interested

Weekend Warrior

In my earlier post, I metioned that I was making jerky. If anyone's interested here is what it looks like prior to drying. Mark

Trays loaded. I couldn't get all ten trays on the countertop at one time.



A close-up of one tray.



In the dehydrator.



The meat is 12 lbs. of ground venison. It will take about 6 hours to dry. I use only Hi-Mountain jerky cures.

I do have something to Egg today too! A London Broil that's been marinating since last night. Pics of that later I hope. I'm a little tired as each tray of jerky also required a beer for lubrication! :woohoo: Mark

Bordello

Hmmmmm,
"a beer for lubrication"

I'm sitting in my pub, games are on all nine T.V.'s and I have "0" interest in sports. I have napkin in my ears to help lower the sound level.

But I have my girls here, they keep my "Heine" warm for me. (Heineken)

I do like female ice skating and the girls gymnastics. :woohoo:


Great pictures and looks like a of work. Please post the finished product. Do you find that better then in the egg? I guess so or you wouldn't be doing it that way.

My beer must be kicking in as I just answered my own question. :S

Cheers & Beers,
Bordello

Weekend Warrior

When I do jerky, I do large quantities. This batch is the second of three that will be for our hunting group the first week of PA's deer season after Thanksgiving. Deer hunting is a religion here. The Egg really isn't suited for such a large volumes. I do smoke my bolognas and sausages on the Egg however.

Enjoy your Heine's Bordello. :laugh: Mark

Pork Butt Mike

Looks good there Mark and also a lot of work. I hope by the last tray the beer did not go to your HEAD. :laugh: Good luck and let us know how it comes out with pictures.