Covers field dressing, caping, aging, quartering, de-boning, identifying primary muscles, grinding, and packaging. Includes a bonus feature. 3 hours.
Learn step-by-step to produce smoked jerky, nuggets, restructured, formed and whole muscle jerky. How to de-bone and trim the best cuts for whole muscle jerky. 2 hours.
Learn to manufacture a variety of fresh and smoked sausage in your smoker or oven. Covers grinding, seasoning, fat to lean rations, preservatives, application, humidity and surface moisture. 2 hours.