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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-11-2006, 06:20 AM   #1
Wi-Doe-Maker
On the road to being a farker
 
Join Date: 08-24-06
Location: Northern Catskill Mountains of NY
Default Smoking Venison Jerky today

Well I managed to kill 2 deer with my bow this season and yesterday I spent the day butchering and processing them...I made Breakfast Sausage, and I'm gonna do a Fattie today..I made Italian sausage..I made a lot of chopped meat....and a large batch of jerky..I partially dried it in my dehydrator and now I'm gonna finish it off for a few hours in a 135 degree hickory smoke..I save a few roasts for German Saurbrauten and I'll corn a few as well...man I tell you the work sure begins the moment the deer hits the ground!!!!..I'm Bushed!!!!...Wi-Doe
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