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Old 11-11-2006, 06:20 AM   #1
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 I tell you the work sure begins the moment the deer hits the ground!!!!..I'm Bushed!!!!...Wi-Doe
Brinkman Smoke N Pit Professional Delux ...with Mods

Weber Smokey Mountain
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