Thanks for the information on your process. Draining all the blood will help for sure with some of the iron taste. I’m intrigued by using the dehydrator before the smoker/oven if it won’t go that low. I especially like it because it is going to be just about perfect for your initial drying phase which would normally be dampers wide open, but being in a dehydrator would be even better for that. I think we get to a point though where adding more and more and more steps to a cook cycle might get a little absurd, at least for some people, the more I can tinker the more I like something!
On a related note did anyone see the recent study where they took either elk or deer and put it through traditional slaughterhouse processing and took a cattle and did home processing techniques? Apparently, it reversed with people thinking the cattle was the wild game and vice versa, now, who knows who was funding this “study” but I found it interesting, if I can find the article I will put it in Tuesdays blog post.
chrisndee2 Those look great, good pic of the meat in the mixer with protein extraction. Yes, that is my main complaint of any mixer is that they add one more thing to clean and often it is the most difficult to clean!
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