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Bag and Drag

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Discussion starter · #1 ·
Last year I got some venison jerky from a co-worker. I traded him some stuff I got done at Ely's. He said his son got it from a guy in South Jersey (I believe the Gloucester area). He would only refer the person as the "old Italian guy". Anyway, it was the best jerky I ever had in my life. It was vaccuum packed and it was wet.

Does anyone know how to make jerky like this? I've only ever made dry jerky but would switch to this type if I knew how to make it.
 
I got some recon jerky from elys last season and every pack has what looks like oil or greese on every piece. It looks as if oil was put in the cold, every pack has it like this. Everything else i got from elys was ok. May have to switch butchers but love the cheese snack sticks and hot dogs. Anyone in the jackson area use anyone else i can try for these items?
 
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