Just finished a doe for me, got a little sloppy at the end and ended up bagging most of it for dog food. Ground 40+ lbs of hamburger, back strap, saved a roast, and a bunch of stuff for jerky. I started this one too warm, should have let it hang for a day or so (weather was too warm but got colder, DOH!). So much extra work with all the film and... you know!
So I dropped half of it in a bucket and let it sit for a couple days outside, MUCH easier and more tender! BIL took his to a butcher, that would be great but there goes the savings. I have more time than money right now!
So how do you do it? Do you cut it with fatty hamburger or lard (what %)?
Wrap or bag? What brand of meat grinder do you prefer? How long do you let it hang? Best jerky seasoning and method?