Has anyone used a sirloin tip roast for jerky and how did it work out?

glen if you can’t find beef blood or pigs blood at the local butcher try the meat packing plants
they should be able to help you.

yooperdog thanks for the recipes
glen that comment i made wasn’t meant to be sarcastic it was my way of showing apprecation in a joking manner
i’m sorry to whoever i offended

OMG thank you jonathan lol between you, lance, and looperdog lol you’re all being in compition for being my new best friend lmao

my mother cooked it for me and my dad …loved the smell of it cooking but could’nt bring herself to try it lol

yooperdog my mouth is watering i’m about to drown lol

yooperdog whenever you get time lol i’ve waited this long a little longer won’t matter lol

yooperdog i would like to see your recipes for kiszka please sounds good …lol you’re the first in years other than my father and myself that likes it lol

yooperdogthis is very true…i have found a few recipes but none have really perked my ears up enough to try… it’s been about 20 yrs since i’ve had that glorious breakfast and i hope to see a few more maybe we can figure something out…thanks to all who helps me relive or bring back the things from my childhood

now keep in mind that even though this is a blood sausage it’s not a jewish blood sausage it’s a polish blood sausage
and i’m still thinking of more lol

jonathan now that i think of it there’s a sausage that i used to get through heinkles but they stopped making it years ago now as a kid we call it barley sausage but it’s accually called polish kishka… it’s ingredients are pork , pork liver, pork blood, buckwheats groats or barleym marjoram, salt and pepper then cased and boiled
now i’m being serious because it’ great for breakfast sliced, fried and with a couple eggs on the side now if you could come up with something like that you’ld be my new best friend lol

sounds great jonathan glad i could contribute and if you give me a little time i could think of something being raised with german background ( my grand mother was german/polish) so i remember most of the delicacies especialy the sausages thats why the weisswurst perked my ears up so much lol. I’ll getr back with you on some ideas ttyl

jonathan glad i could help. anything so my meatgistics school of learning never ends

jonathan there’s a meat company called wild fork foods i found it online after i seen your weisswurst seasoning they are based around chicago but have stores in florida,california, texasand new york and they deliver. they have just about every kind of meat you would want

i got my flusher last week but haven’t had a chance to use them yet

jand jonathan i’ll be looking forward to it . you guys at waltons haven’t dissapointed me yet thank you

thanks lance for the recipe i’m gonna try it soonnow i grew up eating weisswurst only back then '“aka” the 60’s lol it was called bockwurst but they souund the same

very interested in the weisswurst and would like more info about making it