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Whole meat venison jerky
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<blockquote data-quote="huntorride365" data-source="post: 63795" data-attributes="member: 344"><p>I started making ground stuff this year, it has been excellent. I will be making 50-50 now. Elk makes better jerky than deer, but that's not saying anything bad about deer, just how excellent elk is no matter how you do it. I've got 25 pounds of deer in a brine mix tonight. For my whole muscle, slice it partially froze so it is thin. I then take my mix that I buy (same stuff for over 10 years) and mix with a packet to a quarter cup of water. I get it straight from Nesco. I have had a lot of people say it's the best jerky they've ever eaten. I'll use Hi Mountain and others mixed the same way when I get in a bind. Mix it the same way for the ground, just don't need to cure it for 24-48 hours. I put some smoke to it right away.</p></blockquote><p></p>
[QUOTE="huntorride365, post: 63795, member: 344"] I started making ground stuff this year, it has been excellent. I will be making 50-50 now. Elk makes better jerky than deer, but that's not saying anything bad about deer, just how excellent elk is no matter how you do it. I've got 25 pounds of deer in a brine mix tonight. For my whole muscle, slice it partially froze so it is thin. I then take my mix that I buy (same stuff for over 10 years) and mix with a packet to a quarter cup of water. I get it straight from Nesco. I have had a lot of people say it's the best jerky they've ever eaten. I'll use Hi Mountain and others mixed the same way when I get in a bind. Mix it the same way for the ground, just don't need to cure it for 24-48 hours. I put some smoke to it right away. [/QUOTE]
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