Quote:
Originally Posted by Sugarmaker
Eric,
Sounds like its getting to be serious meat time! Maybe these pictures will help? Now if I could get the smell to come thru too!
Broke out a new dehydrator (white trays) and it looks like its working at least twice as fast as the old one.
Stuffed the two sticks (3 lb each) of Kielbasi, which will be ready to cook in a day or so. The different casings colors are just what I had, same mix in both. We should be eatin' high on the hog when all the kids and grand kids are here for Christmas vacation! I had to try a piece of this with the new jerky recipe and it is GOOD! A friend that I hunt with has been trying to get me to make it for years. I usually just eat what he brings to work  It almost tastes like a late season doe could be in the plan too! We general slice strips of steaks and back straps into very thin cuts and then marinate for several days, then dehydrate. The shooter works good.
Regards,
Chris |
 LOL. Yeah Getting my flintlock out after Christmas is the most magical time of the year as I'm concerned. I will have to dig up some pics of the flinter does I have taken over the years, not that I'm that old. LOL
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