Re: venison jerkey and kielbasa recipe's
I use whole muscle sliced 3/8" thick for my jerky and marinade it with High Mountain jerky cure, soy sauce, and worchestershire sauce. I use a dehydrator, so I'm not much help with the smoker settings.
As far as kielbasa, I have it made at Herb Brittner's Smoke House in Harmony, PA, so I'm not much help there either
I use whole muscle sliced 3/8" thick for my jerky and marinade it with High Mountain jerky cure, soy sauce, and worchestershire sauce. I use a dehydrator, so I'm not much help with the smoker settings.
As far as kielbasa, I have it made at Herb Brittner's Smoke House in Harmony, PA, so I'm not much help there either
