The processed meat thread

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10lb log of pork roll

Venison summer sausage, Ham, roasted red peppers, lettuce and spicy mustard on fresh rye!

 

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10 lbs of venison hot sticks.

Ready for smoker

Out of smoker

 

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Fresh italian sausage with natural casings.

 

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I'm always making venison snack sticks and jerky. I can't keep up with the kid's and family's consumption rate

 

[user 122190]

Great looking Jerky. I do like Beef Jerky, but finding a lean roast to slice up is a challenge. Venison Jerky is always lean, and is the best.

This year there was a lot of road kill. 2 Elk and 1 Moose was processed into steak and burger for the community that came together to deal with the 100s of pounds of meat. Lots of Venison too. I was lucky in that my roadkill deer was killed yet the backstraps and tenderloins were fine. I even got the heart and liver out with no damage to them. I have so much Venison that I am only hunting for a trophy buck this year. A meat buck gets a pass.

 

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Great looking Jerky. I do like Beef Jerky, but finding a lean roast to slice up is a challenge. Venison Jerky is always lean, and is the best.

This year there was a lot of road kill. 2 Elk and 1 Moose was processed into steak and burger for the community that came together to deal with the 100s of pounds of meat. Lots of Venison too. I was lucky in that my roadkill deer was killed yet the backstraps and tenderloins were fine. I even got the heart and liver out with no damage to them. I have so much Venison that I am only hunting for a trophy buck this year. A meat buck gets a pass.

If I don’t have venison, I get London broil when it’s on sale, perfect cut of beef for making jerky.

 

[user 122190]

If I don’t have venison, I get London broil when it’s on sale, perfect cut of beef for making jerky.

Yes very lean, but the best jerky is when sliced with the grain of the meat. If you can get a london broil roast (also called the sirloin) that is good and lean then you are at an excellent starting point. For those that don't know, most LB steaks are cut against the grain, so it is best to purchase roasts where you control the direction of the slicing for the best jerky.

 

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Yes very lean, but the best jerky is when sliced with the grain of the meat. If you can get a london broil roast (also called the sirloin) that is good and lean then you are at an excellent starting point. For those that don't know, most LB steaks are cut against the grain, so it is best to purchase roasts where you control the direction of the slicing for the best jerky.

Ever see these jerky slicers for grinders? It literally takes less than 30 seconds to slice up 5lbs if jerky.

 

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The grinder sits on a fold away shelf that goes into a cabinet in the right side of the island. The left side has the same thing but has my wife’s big kitchenaid mixer. There are outlets inside those cabinets too.

 

[user 122190]

That is new to me. I have a slicer but it is a slice at a time and then I have to cut the strips. Uniformity is lacking. I have to regularly monitor the jerky and pull off a few at a time, as they become ready. Basically in the last couple of finishing hours I am constantly on my feet looking at and touching (and or course eating) the jerky. Only a true carnivore would dedicate such time to the drying of meat. But Dayum it is Goode....

You have a link? I have a Cabelas Carnivore Meat Grinder, 3/4 hp that uses (from memory) #12 attachments.

 

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That is new to me. I have a slicer but it is a slice at a time and then I have to cut the strips. Uniformity is lacking. I have to regularly monitor the jerky and pull off a few at a time, as they become ready. Basically in the last couple of finishing hours I am constantly on my feet looking at and touching (and or course eating) the jerky. Only a true carnivore would dedicate such time to the drying of meat. But Dayum it is Goode....

You have a link? I have a Cabelas Carnivore Meat Grinder, 3/4 hp that uses (from memory) #12 attachments.

I’ve found even with perfectly uniform slices, they finish at different times. I smoke mine for about 3 hours and then put it in a dehydrator to finish. It never works out where the strips are done at the same time. I will see if they still make this slicer, I’ve had it for years. If it’s still available, you won’t know how you lived without it.

 

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You have a link? I have a Cabelas Carnivore Meat Grinder, 3/4 hp that uses (from memory) #12 attachments.

Here’s one, I’m not sure I like how long the chute is though. Mine is real short. Probably a safety thing. The meat self feeds, you just hold it to start it and it will pull it right through on its own in literally a few seconds.

https://www.lemproducts.com/product...for-grinders/butcher-meat-grinder-attachments

 

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Cabelas has them too. This looks more like the one I have.

https://www.cabelas.com/product/Cab...ments-Stainless-Steel-Jerky-Slicer/714005.uts

 

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Here, found a vid. This is how freaking fast it is.