Re: venison ham???

Please make this a project

Sounds like this may be a project that should be addressed. I think many people would be interested and it might save someone from ruining their venison by doing so incorrectly.

I would assume that this would have some different requirements than pork considering the vast difference in fat content.

Austin, thanks for the info. Also, thanks to the members for the info they provided.

I am considering trying the venison and following the recipe for pork as suggested.

Will let you know how it turns out!

Good morning guy’s,

I have an interest in making tender jerky. After watching Johns video on the subject, I am wondering what changes I would need to make to use a different seasoning. I am specifically interested in the Sweet Teriyaki flavor.

Should I follow the same recipe and add 18% extra brown sugar as with the Waltons Bold seasoning in the video? All else should be the same but I just was curious about the sugar level.

Thanks for any help

Jonathon

It’s a funny thing as I am on my stand hunting while I post this but thanks for the info. Will certainly let you guys know how this turns out. I am planning most of my processing after season ends so I have more time to hunt!

Saw a really nice shooter 8 this morning but couldn’t get him to stop long enough for a shot. Hopefully, he comes back and supplies me with a wall mount but most importantly, jerky and snack sticks! We