ND Mike Athletes are over payed. They’re names are on everything and it’s a trickle down effect that removes big bucks outta your wallet on a regular basis.

BLUE OR ORANGE, it doesn’t matter We’re all willing to help and share.

JoeB Thanks! I used to run a USDA processing shop here in Helena. Been processing my own meat products for 45+ years now.

gus4416 I use trimmed pork sirloin soaked in ham cure for the specified time rotating daily, soak it out for 2-3 days rotating it daily so it isn’t too salty, grind and add sure gel binder, about 3 ounces per 25lbs, and high temp cheese. Stuff into red bologna casing and then into the smoker.

zbigjeff It’s always nice to learn a new trick.

wdaly Thanks! I camp on Baja for up 4 months at a time in the fall and winter and fish/shrimp tacos are on the menu at least 4 times a week.

Born and raised in montana, traveled the country but couldn’t leave the mountains. We do have wild weather, snow in the morning, sunburn in the afternoon.

Chicken pastys

PapaSop I highly recommend the poly screens, it keeps the jerky from wrapping around the grid and sticking to itself. The poly literally self releases during the drying process and cleanup is a breeze.

PapaSop Amazon, they will be a little smaller than the racks in your dehydrator but that improves circulation.

Makes it easier to rotate too

PapaSop Anytime! Your welcome.

Chopped Ham n Cheese.

Steve Winscot Chopped Ham n Cheese