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West Central Wisconsin | From the bigger pieces of whole muscle I like to cut into 1" cubes then season with Nesco brand "Original Jerky Seasoning". The complete mix calls for 1/2 cup of water but I use 1/4 cup each of water and Bourbon. I let the mixture marinate two nights before smoking or dehydrating. For snack sticks I'm very happy with Excaliber brand of pepperoni stick seasoning. I add 20% pork fat to the mixture and grind three times to get a good bind of fat to lean. For venison burger this year I bought some beef tallow recently and am going to try mixing with venison 80/20 to see how grilling as hamburgers it will hold together. | |
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venison trim
