Picture heavy, but maybe my new favorite .....
Starting to take stock of my freezer space going into the new season. I had some leftover rabbits that I had not worked into sausage recipes, and knowing how lean they were decided to try jerky.

Cleaned my last 3 and netted about 4.5lbs of meat. Cubed it small and put it into a Backwoods Hot jerky packet and threw in a Papa Johns pizza order of red pepper flake packets.
Allowed it to cure, then this am went to work.

1st grind.

2nd grind.

Used my breakfast link shooter to push it right onto the trays.

After 3 hours at 158f.

Just about done, at 9 hours.... I like it dry.

Really like the test piece that I just had. It also passed the teenager test.
Sent from my SM-G900P using Tapatalk
Starting to take stock of my freezer space going into the new season. I had some leftover rabbits that I had not worked into sausage recipes, and knowing how lean they were decided to try jerky.

Cleaned my last 3 and netted about 4.5lbs of meat. Cubed it small and put it into a Backwoods Hot jerky packet and threw in a Papa Johns pizza order of red pepper flake packets.
Allowed it to cure, then this am went to work.

1st grind.

2nd grind.

Used my breakfast link shooter to push it right onto the trays.

After 3 hours at 158f.

Just about done, at 9 hours.... I like it dry.

Really like the test piece that I just had. It also passed the teenager test.
Sent from my SM-G900P using Tapatalk
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