Jerky cacs enter.
if the price is fair
Joined: Oct 2008
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From: with craigorz in 5 years
Werd, I don't really want to mess around with too many different flavors. I keep it simple: spicy or regular. But this summer, I plan on selling it at my stepdad's business. He has a driving range that is open from spring to fall so I am sure I'd be able to sell plenty there.
Shenanigans
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Pete I know you said that you use a london broil (i think), but have you ever tried vinison and make some deer jerky? I get a bag from my great-great granddad every christmas. (hes 94 and still hunts all the time, go figure) It sounds gross but its really good. Im hopin I can get the recipe from him before he croaks.
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Civilian
Joined: Jun 2003
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From: Miami Beach. FL
Time is really a big factor for me. I am going to school full time AND working full time so my schedule is really packed. I would have to sacrifice one or the other to make a full-scale business really successful.
Hell ya dude, I have been trying to get my hands on some venison this season but my step dad never bagged one. If you want to send me some I will give it my best shot!
Yeah I can def imagine that it would take alot of practice and trial recipies to find the one that would taste good.
Pete I know you said that you use a london broil (i think), but have you ever tried vinison and make some deer jerky? I get a bag from my great-great granddad every christmas. (hes 94 and still hunts all the time, go figure) It sounds gross but its really good. Im hopin I can get the recipe from him before he croaks.
Pete I know you said that you use a london broil (i think), but have you ever tried vinison and make some deer jerky? I get a bag from my great-great granddad every christmas. (hes 94 and still hunts all the time, go figure) It sounds gross but its really good. Im hopin I can get the recipe from him before he croaks.
Shenanigans
Joined: Aug 2008
Posts: 1,476
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