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<blockquote data-quote="Lou63" data-source="post: 194161" data-attributes="member: 207"><p>I do all mine from field to table. </p><p></p><p>The vacuum sealer units have been a blessing, I hated wrapping and ziplocks just wasted meat from freezer burn. Helps also that I spent over 20 years in the meat packing industry lol so there is no such thing as a dull knife at my house. </p><p></p><p>dug out some of last years ground deer the other day and have 10 lbs of jalapeno sticks (50/50 pork/deer) in the fridge and 5 lbs of jerky in oven and dehydrator. got 5 lbs more to make jerky with in fridge, cooked up the ribs last weekend in the crock pot. cut up an onion, added a big splash of Worcestershire sauce, another of soy sauce, some Kitchen Bouquet and beef bullion. couldn't tell it wasn't beef short ribs.</p></blockquote><p></p>
[QUOTE="Lou63, post: 194161, member: 207"] I do all mine from field to table. The vacuum sealer units have been a blessing, I hated wrapping and ziplocks just wasted meat from freezer burn. Helps also that I spent over 20 years in the meat packing industry lol so there is no such thing as a dull knife at my house. dug out some of last years ground deer the other day and have 10 lbs of jalapeno sticks (50/50 pork/deer) in the fridge and 5 lbs of jerky in oven and dehydrator. got 5 lbs more to make jerky with in fridge, cooked up the ribs last weekend in the crock pot. cut up an onion, added a big splash of Worcestershire sauce, another of soy sauce, some Kitchen Bouquet and beef bullion. couldn't tell it wasn't beef short ribs. [/QUOTE]
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