@Jonathon all I have is red meat wrapped up and frozen, buddy dropped it off, will try and remember photos of the finished product!

@Fat-Bob said in Spice grinder: You do know to use pulses to get a finer end product. Just turn it on and the peppers crush but then ride up on the bowl avoiding the knife. If youu’ve tried that and have a lot to do you might want to look at something like an electric grain mill. Most you can adjust to make as fine as you want. $270-$300 online [image: 1591099027551-61p1o4fyuml._ac_sl1001_-1.jpg] I didn’t think of that! Use the pulse who would’ve thought!

@PapaSop I am sure Jonathan took it in the humor it was meant to be!

[image: 1584196237740-img_20200116_072625313-resized.jpg] Finishing up some jerky, the batch before had 16lbs on it and still had a rack and a half empty, didn’t want to mix up the flavors! Better idea on the smoke it runs in this picture!

@Jonathon if I had any extra I would send you some moose, to me it is a lot like beef in flavor

@Grizz This week at the shop I’m going to make ‘duck, duck goose Toulouse’ sausages with Devona Chardonnay using the Hank Shaw recipe

@PapaSop one of my nephew’s and I favorite flavors!

@denny66 Rant?? Not at all. Have the same memories of grandma’s chicken. Can’t duplicate. Just grab the pan with her apron. Just saying.

@craigrice thanks again for the response, I learned today! With out having a problem with my sticks!!

No luck with anything I tried, several computers and my iPhone all with the same results. I guess I am out for now.

@Joe-Hell didn’t think about pan frying to get rid of the moisture! Good call, that’s what a great forum is about!! Thanks