italian sausage jerky

[chris_h]

making a 2lb batch using HiMountain jerky cure, last tues i cooked 2 lbs and there was hardly any grease left over in the pan.

[Fishawn]

Hey, that sounds pretty interesting AND GOOD!

[curious aardvark]

so where's the jerky ?

[chris_h]

needs to sit in the fridge for at least 12 to 24 hrs, tomarow oops, today (sun/14) ill make it into strips and atleast 1 hr or so in the smoker using the wood pellet smoke generator and then into the dehydrator for a few hrs.

[Richtee]

Huh... why not? Cool... have to admit never had that flavor in a jerky. Guess I din't know HiM sells straight cure.

[L20A]

so where's the jerky ?

I agree!

[Slanted88]

Think ya got a good plan!

[chris_h]

its almost done in the dehydrator.

a few more pics

[chris_h]

Huh... why not? Cool... have to admit never had that flavor in a jerky. Guess I din't know HiM sells straight cure.

matter of fact they do sell bulk cure in 7 lb bags, http://www.himtnjerky.com/bulk-jerky.html
what i used is a mix of original and hunters blend both are about the same but the hunters blend has a little heat to it.

done and pretty good

[Otis857]

Looks great. I'll have to look for the leanest Italian sausage I can find to try it out. How bout some for something different?

[dsgarner06]

Never tried doing sausage jerky.... sure does look good and give me ideas.

Good job!

[chris_h]

Looks great. I'll have to look for the leanest Italian sausage I can find to try it out. How bout some for something different?

Thank you
I got this from fairway and i know there better brands out there, in
Des Moines iowa theres a italian family that make there own and sell it and its the high end stuff

[Richtee]

Looks great. I'll have to look for the leanest Italian sausage I can find to try it out.

I just happen to have a wonderful Italian mix on my site Otis, from Checkered Past here. Make your own... it's easy

[chris_h]

took some samples to work today and they loved it, and there response wasn't like (ya thats ok or not to bad) it was (WOW can i have more) this might go big, a few of them today asked if i would make them a pound or so

[RowdyRay]

Something different. May have to try this.

I like the ground jerky, and often use my ground venison. Didn't get much last year. With the kids gone, I do have an abundance of Italian sausage. It's mixed 2/3 ground venison/1/3 ground pork. Should be lean enough. Sounds like a great way to use some up. Thanks.