Desk Jockey
WKR
- Joined
- Apr 5, 2015
- Messages
- 5,833
So I heard about a jerky product on the Meateater that contains heart and liver That sounded interesting. I am also cleaning out the freezer from last season and found a deer liver I ground for boudin that I never made and I have a heart too. I was thinking about experimenting with some mix of ground organ meat and regular ground meat to make jerky. Anyone ever tried?