Recent content by JJ8277

  1. J

    Wife’s Montana bull

    Congrats! Nice bull!!
  2. J

    Can this be real?

    I agree with you 100% bdg848. Looking at it up close definitely shows some detail that would be hard to duplicate. It cant be an easy for that animal to live like that. Hopefully someone puts him down this season.
  3. J

    Can this be real?

    Looks like something from The Walking Dead! I don't doubt that its real, but I would definitely like to know the whole story on how it happened. I couldn't imagine living through that kind of injury. Deer are tough critters!
  4. J

    Best state to kill a BIG whitetail - GO!

    Top two would be Iowa and Kansas
  5. J

    FNG from ATX

    Hey Guys! Been a lurker for a bit and finally decided to sign up. Avid hunter & fisherman from Austin, Texas. Looking forward to learning some new things and sharing experiences with some fellow outdoorsmen!
  6. J

    Traeger vs Smoker

    I think it would be easier to use a vertical smoker for jerky and summer sausage. I've done quite a bit in mine and with the ability to hang the summer sausage, it allows you to smoke a larger batch. The Trager would require you to lay the summer sausages horizontally unless they have a vertical...
  7. J

    Jerky in the dehydrator

    I use an Excalibur dehydrator for my jerky. Usually run it at 135-145 degrees for anywhere from 8-12 hours depending on the thickness of the meat and how dry I want it to be.
  8. J

    Snack Sticks

    I've used the LEM kit before, but I don't put them in casings. I take the jerky gun and squirt out the sticks onto the racks in my dehydrator and run it at 145 degrees for about 8 hours. I've also put them on a sheet of expanded metal and put them in my smoker. Either way they're delicious. I've...
  9. J

    Vacuum bags vs butcher paper

    Meat will definitely keep longer when its vacuum sealed in plastic. If you aren't planning on keeping it frozen for very long, I don't think there would be much difference if it were wrapped in butcher paper. The worst thing about wrapping in butcher paper is that it isn't 100% sealed and the...
  10. J

    meat to fat grind ratio

    I use 15-25% depending on what I'm mixing with the meat. I've used pork butts, beef brisket, and even bacon. For burger patties I like to use bacon ends and pieces. Grind them up and add 20% to your ground venison. Makes great burgers and that ratio works well for snack sticks (slim jims) too.
  11. J

    Welcome to Sportsman's Finest!

    Welcome!
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