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Tips, Equipment for Processing your Harvest

as far as width, it depends on how dry/chewy you want your jerky. i think i had the slicer set on 6.
any cut should work. you will get better chewing jerky if you cut across the grain of the meat. we just use the back roasts. i think i'm the only one in our group that makes any of it into jerky. it makes kickass stir-fry, great just flash fried in butter, or floured and fried, or off the grill
 
Thanks for the reply. For the stir fry - do you slice as you need it or do you slice up a bunch of roasts and then freeze up in one and two pound packages? I know it would probably be better to slice it as you need it to preserve the tenderness of the meat but am wondering about the inconvenience of getting the slicer out and cleaning it up each time?
 
we slice all of ours when we butcher. we use pint freezer bags, be sure to get as much air as possible, out of the bags.
 
A fridge in the garage will speed up the butchering process tremendously.

That is....if it's full of frosty beverages.

Call and they will come.....right TB?
 
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