We’ve been making this forever…it’s cured and cold smoked. Used the Hobart slicer and some ziplock top bags to seal them up. We added the moisture wicking packs so these will be shelf stable for a long time. We used to just cut a piece and put it in our pocket to take out hunting.

]]>https://waltonsdev.nodebb.com/topic/984/dried-venison-jerkyRSS for NodeFri, 11 Sep 2026 15:40:11 GMTFri, 04 Jan 2019 15:04:24 GMT60Parksider There is nothing wrong with some imbibing when processing, as long as you’ve already made it past the dangerous stuff like deboning!

]]>https://waltonsdev.nodebb.com/post/3173https://waltonsdev.nodebb.com/post/3173Mon, 07 Jan 2019 18:02:14 GMTJonathon Yes, this is it! Came out great. We are getting ready to do another 20# batch very soon. Can’t believe when I made the labels I didn’t put GW on there, what was I thinking…maybe too many Mic Ultra’s…

]]>https://waltonsdev.nodebb.com/post/3163https://waltonsdev.nodebb.com/post/3163Sun, 06 Jan 2019 23:21:01 GMTParksider I saw this on your Instagram the other day. I’ve said it before but anyone who is on Instagram absolutely should be following @black_run_bbq John does awesome stuff on there! This is your George Washington stuff, right?

]]>https://waltonsdev.nodebb.com/post/3137https://waltonsdev.nodebb.com/post/3137Fri, 04 Jan 2019 19:33:58 GMT