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02/18/2016 07:38AM
Consider the lean percentage for purchasing ground beef or sausage. Leaner means less weight loss in drying process and a better result. Find the leanest either on the label, or as with pork sausage, home trials.
If you don't mind a bit extra effort, purchase very lean (or trim at home), sirloin steak. Run thru a food processor or hand dice, to a hamburger like consistency, works great with venison cuts.
Unmasked1515, if you are asking to determine how done the drying process is, you are better off using time and consistency. I oven dry for 5 hours at 175/190 degrees, resulting in "Grape Nuts" cereal like consistency/feel.
butthead
If you don't mind a bit extra effort, purchase very lean (or trim at home), sirloin steak. Run thru a food processor or hand dice, to a hamburger like consistency, works great with venison cuts.
Unmasked1515, if you are asking to determine how done the drying process is, you are better off using time and consistency. I oven dry for 5 hours at 175/190 degrees, resulting in "Grape Nuts" cereal like consistency/feel.
butthead
"never underestimate the power of stupid people in large groups" George Carlin
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