Nice looking, what kind of casing did you use?
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4 lbs deer and 1 lb beef = 38-10" long sticks. Used jerky seasoning because I have a bunch. Tasted good. Also made small batch of brats. Tasted like brats. Lol.
grizwilson, st041986 LIKED above post
Nice looking, what kind of casing did you use?
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Proud Member of Team Geezer!
Looks GOOD!!!!!
Looks like some good stuff, wouldn't last long in my house.
Used 17mm edible casing from Bass Pro. I think that was the size. Smallest they had. Tied the ends because the casing shrank on first batch. I vacuum sealed and froze most of it to take fishing for snacks.
Looks tasty!
Yes, as a matter of fact, I do have a retirement plan...FISHING!
I had ours made by Woods Locker in Bowling Green (Pike County)- jalapeno and cheese inside! This locker knows their deer processing!
I have been making those also but for some reason the skins don't want to stick after I vacuum pack and freeze. Any ideas on what I do wrong? LEM casings and backwoods seasoning. Have used encapsulated citric acid in some and some without still won't stick. Has good flavor but annoying when skins come off.
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