A friend that I used to work with brought me about 45# of venison to make him some jerky and burger. After slicing and trimming about 30#, I got 15# of 85/15 burger and 15# of 1/4" sliced for jerky.
Here is the jerky out of the brine and draining over the sink.
drain.jpg
Here it is all racked up and dusted with ground garlic and some with black pepper.
racked.jpg
All tucked in the smoker ready for about 8 hours of pecan smoke.
smokeer.jpg
Here I have the burger all ground up ready for bagging while the smoker does it's thing
ground.jpg
And the finished product before bagging.
finished.jpg
I get to do the jerky thing all over again tomorrow with another 15# resting in the brine now.
Here is the jerky out of the brine and draining over the sink.
drain.jpg
Here it is all racked up and dusted with ground garlic and some with black pepper.
racked.jpg
All tucked in the smoker ready for about 8 hours of pecan smoke.
smokeer.jpg
Here I have the burger all ground up ready for bagging while the smoker does it's thing
ground.jpg
And the finished product before bagging.
finished.jpg
I get to do the jerky thing all over again tomorrow with another 15# resting in the brine now.
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