I’m like Arby’s

I have the meats!

Spent yesterday making jerky, grinding burger, and making a small batch of summer sausage.
Long ass day but golly is it good.
I gotta shoot another one now cause I’m hard pressed thinking about giving any of this away!
I haven’t smoked summer sausage in about 25 years, but it turned out nice. Next time I’ll go a little lower with the temp in the smoker. I’ve got a few wrinkled casings, but that doesn’t effect the flavor.


https://uploads.tapatalk-cdn.com/201...301bbde9e1.jpghttps://uploads.tapatalk-cdn.com/201...7c86573a5d.jpg


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Effect, affect...



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looks larrupin! What casings are you usng for your sausage?

BKB

A fiberous synthetic, the kind you peel off like your Pepperidge farm summer sausage.

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Originally Posted by BarryBobPosthole

looks larrupin! What casings are you usng for your sausage? BKB

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Condoms. ;)

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Originally Posted by Arty

A fiberous synthetic, the kind you peel off like your Pepperidge farm summer sausage.

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I’m gonna try that next time.

BKB

Arty,

So you prefer whole meat jerky, I prefer ground and using a jerky gun. I think whole meat is to tough.

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Originally Posted by Trav

Arty,

So you prefer whole meat jerky, I prefer ground and using a jerky gun. I think whole meat is to tough.

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Yeah Trav, I like whole meat style. I will say, I only use ham and loin for jerky, which does help with the toughness. The batch I sent a picture of, was all backstrap.

I’m with RT and prefer the whole meat jerky. I usually dedicate the sirloin to it and save the blackstrap for steaks and roasts though.


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That’s why its called jerky. Its dried meat, not a hot dog.

BKB