Just finished 25# of dried venison aka George Washington Jerky. This is an old favorite. Cured and smoked, never thermal processed. Seems odd but this stuff is amazing! We use the whole muscles from the hind quarters. Fan favorite with my crew. Took 3 days on and off to get the cherry color probably about 12-14 hours of total smoke time.

]]>https://waltonsdev.nodebb.com/topic/2863/dries-venisonRSS for NodeFri, 11 Sep 2026 00:37:49 GMTSat, 31 Oct 2020 22:18:12 GMT60Parksider I will eventually make this!

]]>https://waltonsdev.nodebb.com/post/24494https://waltonsdev.nodebb.com/post/24494Wed, 04 Nov 2020 15:00:20 GMTIf you like jerky, you will love hard sausage. I dry half of every batch of deer sausage and my son usually talks me into doing our last batch completely dried.

]]>https://waltonsdev.nodebb.com/post/24428https://waltonsdev.nodebb.com/post/24428Mon, 02 Nov 2020 21:12:45 GMTWill you share a recipe for this sounds very good to me

]]>https://waltonsdev.nodebb.com/post/24351https://waltonsdev.nodebb.com/post/24351Sun, 01 Nov 2020 16:50:38 GMTParksider I never heard of this. Would you mind giving a step by step. I’d like to try this it looks great.

]]>https://waltonsdev.nodebb.com/post/24348https://waltonsdev.nodebb.com/post/24348Sun, 01 Nov 2020 15:28:44 GMTgus4416
I sliced it into 1/2” pieces because I didn’t have a good knife and the vultures were circling!!! I usually slice it thin 1/8” maybe.

]]>https://waltonsdev.nodebb.com/post/24346https://waltonsdev.nodebb.com/post/24346Sun, 01 Nov 2020 13:49:51 GMTman jerky, would like to try that

]]>https://waltonsdev.nodebb.com/post/24342https://waltonsdev.nodebb.com/post/24342Sun, 01 Nov 2020 12:57:29 GMTHow thick is it

]]>https://waltonsdev.nodebb.com/post/24317https://waltonsdev.nodebb.com/post/24317Sat, 31 Oct 2020 22:20:09 GMT