www.sausagemaking.org

Up at O-Dark thirty this morning grinding semi frozen venison



spices mixed in and re-ground



getting the racks and jerky cannon ready



start shooting



in the smoker



out of the smoker 8 hrs later



all ready to package. I couldn't resist a sample, it turned out very good. Terriaki seasoning from the Sausage maker

Hey Big Guy,
About 16,500 years ago, glaciers began melting, allowing people to move across the Bering Strait, traveling south and east into Canada. Was this before or after your meat grinder and table were last cleaned?

Yes I've been meaning to give my grinder a repaint, but there is a lot of charecter in all those marks. I inherited it from my grandfather. The grinding bits get a good cleaning before and after each use, the motor unit has a few oil stains that were there in the 60's. Its an old Toledo grinder still works like a charm. My table is a freezer the top is a little rusty here and there that is why I have the large white plastic cutting board . It also gets sterilized before and after use. I haven't made any one sick yet.

Hi
surely Rust keeps corrosion from forming, and we need Iron in our diet?

George

BG - The Jerky looks fantastic.

Looks awesome Big Guy. What kind of screen are you putting the jerky on?

DarrinG

Ghezz Big Guy I'm with Chuckwagon there... with all the production stuff you do I think an upgrade is in order. All of those people who share in your efforts should throw in $5 for the cause.

Repeat after me... Stainless Steel Work Table,


sam's club $200.



Cheers