Today is round two of making jerky.
Yesterday I experimented with lean, ground beef with good results. There were only a few changes needed, a bit more seasonings, and a little less salt for my taste. So, yesterday afternoon, I ground up a kilogram of deer meat and then added the seasoning so that it could sit overnight in the refrigerator for this morning’s session of making the mixture into jerky.
All of this was in response to my children’s request for jerky, deer jerky in particular. It has been a few years since my last attempt, so I took my time to hopefully make it just right. If all turns out well, there will be a lot more jerky made during the autumn, especially if one of my grandsons gets another deer during hunting season. …Read full original article…
Source: Naturist Lens
14 August, 2017, 5:55 pm