@lance With over 1000 deer it might be well worth the money plus it will strip other things as well. It’s great that they will send you one to evaluate, that is what you call service before the sale.
@gus4416 I make about 40lbs a year or every other year depending how much I give away or how often we have brats. I put some jalapenos in some of the jars before I can them to add some heat.
One of the most awesome reasons for a chamber vac…I can vac seal liquids!!! Chili going in the freezer for a later day! I love this thing!!![image: 1644505190121-20220210_085128-resized.jpg]
@dr_pain Mine are usually to soft as well so I leave them on the racks and let them air dry a day or 2.
Because they’re for customers I check them with an activity meter to make sure.
@Lance No, potassium sorbate should only be used on raw product, once it has been cooked it is no longer recommended. What is your process? Give us as much detail as you can and we will see if we can see anything that might the issue
@Lance There are a couple of stores in my area that sell an excellent landjaeger but it’s pretty spendy. Both of them definitely get them from the same supplier. While neither of them have divulged the exact source one did mention they are from Seattle. I suspect it is from Bavarian Meats.
https://www.bavarianmeats.com/
@lance said in Got another load going in.:
@cdavis Thanks. I get to work on my taxidermy stuff from around March through September.
Then the cycle starts all over again.
L
