Originally Posted by
bronko22000
I make jerky with the less favorable cuts. I can't keep it though between my grandkids and my daughter. I got a grinder last year and should I get a deer this year I plan on trying my hand at making some kind of sausage and maybe some ring bologna. I may have to bend your ear via email to get some seasoning tips.
Bronko,
I prefer my jerky made from the better cuts because I like sliced jerky and I don't care to gnaw on gristle. The Mrs. bought me one of those jerky guns for Christmas some years back so I made some ground meat jerky and didn't like it. I gave the thing to my nephew because I just don't care for the texture of "faux jerky". Yea shoot me an email sometime and I'll tell ya some of my secret recipes. But, you'll have to swear a blood oath not to reveal them...LOL!!
You'll be happy you have a grinder... I wouldn't be without either of mine. I have a 1-1/2 hp. Hobart that can grind a lot of meat in no time at all.
BPS