And on to the jerky....
Sunday, December 7, 2014
Each year my friend asks me to come over to assist him in making deer bologna. He has a great recipe and it always comes out awesome. He also bought a large dehydrator, so we were off on a jerky batch. Enjoy the pictures.
Wednesday, November 26, 2014
Tuesday, November 25, 2014
So it was going to be a nice 63 here on Sunday, so I decided to break out the smoker. I picked up a nice pork loin for about $12.00. I fired up the smoker with some hickory wood, temp up to 225. Rubbed the loin with my favorite seasonings. Loins hit the smoker until an internal temp of 165. I let the loins rest and sliced thinly. Wow, what a great piece of smoked meat. Ready for spring. enjoy.