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I have to make up some jerky soon before this years deer comes back from the butcher. The wife's not going for another freezer! :(

The sticks look great. :)

Edited by leech~~

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Sure, I used about 21 lbs of venny, 4 lbs of pork shoulder 2.5lbs of extra sharp cheddar (I like high temp cheese but don’t like the price) and PS seasoning. I think PS seasoning is as good as it gets and it comes with everything so it’s real easy. I used collegen 21mm casing. I dried them out at 120 degrees for an hour or so then 4-5 hrs at 160 with heavy smoke or until internal temps hit 140-145. Let them cool and vacume seal them the next day. This is my go to recipe that is hard to screw up. My kids chew these sticks up!

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1 hour ago, rl_sd said:

Awesome! Do you cube the cheddar? In the pics it almost looks like it is injected directly in the middle!

Yes, I invented a patent pending suffer tube that does that....


Kidding of course, that was totally luck which was the reason I took that pic:)  The cheese is basically just chunked up, I chop them with a chefs cleaver until they are the size of a eraser head on a pencil any bigger I have issues with it clogging my stuffer. It fairly easy with a dry crumbly extra sharp cheddar any thing else is just to sticky and doesn't stay together during the process.

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So you don’t grind the cheese in with the meat then? Sorry for all the questions, but I have tried this a few times and never seem to get it right

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Nope,  I grind the pork and venny only once then mix in the seasoning and hand mix it all together.  I then let it sit for at least 24hrs, I add the copped up cheese and mix it again by hand right before I stuff it.

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  • Your Responses - Share & Have Fun :)

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