Freezer purge.
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Took the week off and decided clean out some of last years harvest. Hopefully getting more this fall.
First up, 15# jerky and first chance to use new slicer. Cut semi frozen meat to just under 1/4 inch. Used the dehydrator and finished in the smoker.
Ended up with 7# finished.Did a quick 14# of burger per request.
25# of sticks were next. 12.5# each of Willie’s and Jalapeno. Pepper cheese added to both. Added extra cayenne and mustard seed to the Willie’s this time. Just got a few end pics of this.
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Did a mod on my table so the suction cups would hold. What a difference!
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Dang where do you find the time
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Saved a little meat from both batches. Formed loaves and smoked. Should pair well with some cheese and crackers.
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Saved a little meat from both batches. Formed loaves and smoked. Should pair well with some cheese and crackers.
PapaSop Don’t forget an ice cold beer (or 2)!!
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Saved a little meat from both batches. Formed loaves and smoked. Should pair well with some cheese and crackers.
PapaSop Looks like your set for a while
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PapaSop Looking good!
You are all set now. -
Took the week off and decided clean out some of last years harvest. Hopefully getting more this fall.
First up, 15# jerky and first chance to use new slicer. Cut semi frozen meat to just under 1/4 inch. Used the dehydrator and finished in the smoker.
Ended up with 7# finished.Did a quick 14# of burger per request.
25# of sticks were next. 12.5# each of Willie’s and Jalapeno. Pepper cheese added to both. Added extra cayenne and mustard seed to the Willie’s this time. Just got a few end pics of this.
PapaSop Wow, you have been busy, I will be doing the purge next month. If I make the jerky too soon it doesn’t make it to hunting season in November.
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Took the week off and decided clean out some of last years harvest. Hopefully getting more this fall.
First up, 15# jerky and first chance to use new slicer. Cut semi frozen meat to just under 1/4 inch. Used the dehydrator and finished in the smoker.
Ended up with 7# finished.Did a quick 14# of burger per request.
25# of sticks were next. 12.5# each of Willie’s and Jalapeno. Pepper cheese added to both. Added extra cayenne and mustard seed to the Willie’s this time. Just got a few end pics of this.
PapaSop That looks great & a science project in itself.
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Took the week off and decided clean out some of last years harvest. Hopefully getting more this fall.
First up, 15# jerky and first chance to use new slicer. Cut semi frozen meat to just under 1/4 inch. Used the dehydrator and finished in the smoker.
Ended up with 7# finished.Did a quick 14# of burger per request.
25# of sticks were next. 12.5# each of Willie’s and Jalapeno. Pepper cheese added to both. Added extra cayenne and mustard seed to the Willie’s this time. Just got a few end pics of this.
PapaSop nice! That’s a whole lotta meat. Enjoy!
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Saved a little meat from both batches. Formed loaves and smoked. Should pair well with some cheese and crackers.
PapaSop that all looks great! I need to make something!!! Especially since it is cooling down a bit now!
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Took the week off and decided clean out some of last years harvest. Hopefully getting more this fall.
First up, 15# jerky and first chance to use new slicer. Cut semi frozen meat to just under 1/4 inch. Used the dehydrator and finished in the smoker.
Ended up with 7# finished.Did a quick 14# of burger per request.
25# of sticks were next. 12.5# each of Willie’s and Jalapeno. Pepper cheese added to both. Added extra cayenne and mustard seed to the Willie’s this time. Just got a few end pics of this.
-
Took the week off and decided clean out some of last years harvest. Hopefully getting more this fall.
First up, 15# jerky and first chance to use new slicer. Cut semi frozen meat to just under 1/4 inch. Used the dehydrator and finished in the smoker.
Ended up with 7# finished.Did a quick 14# of burger per request.
25# of sticks were next. 12.5# each of Willie’s and Jalapeno. Pepper cheese added to both. Added extra cayenne and mustard seed to the Willie’s this time. Just got a few end pics of this.
PapaSop That is a lot of work. You didn’t let any grass grow under your feet during your time off. Looks like a great job processing it all.
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PapaSop Wow, you have been busy, I will be doing the purge next month. If I make the jerky too soon it doesn’t make it to hunting season in November.
bocephus said in Freezer purge.:
PapaSop Wow, you have been busy, I will be doing the purge next month. If I make the jerky too soon it doesn’t make it to hunting season in November.
I make 4oz packages and hide them in the freezer. LOL. The kids are pretty good about saving them for hunting.
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I love going shopping in my freezer!
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Enough trim left for summer sausage in a couple weeks. Need a break after this week.
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A quick shout out to Steven Winscot for pointing me to those poly screens. Clean up was a breeze. Thank you sir.
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Took the week off and decided clean out some of last years harvest. Hopefully getting more this fall.
First up, 15# jerky and first chance to use new slicer. Cut semi frozen meat to just under 1/4 inch. Used the dehydrator and finished in the smoker.
Ended up with 7# finished.Did a quick 14# of burger per request.
25# of sticks were next. 12.5# each of Willie’s and Jalapeno. Pepper cheese added to both. Added extra cayenne and mustard seed to the Willie’s this time. Just got a few end pics of this.
PapaSop Definitely a busy boy. All of that was pretty close to a full day of fun.
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