This DVD will take you through all the steps for making fresh jerky. Host Brad Lockwood goes over different forms of jerky and also gives tips on how to choose the best cuts of meat to make the jerky with. Deboning is covered as well. 120 minutes.
Host/Producer: Brad Lockwood
Date Released: 2007
Running Time: 120 minutes
Summary of Material:
Lockwood, a multiple state and national award-winning meat processor and former president of the Pennsylvania
association of Meat Processors, takes you through his advanced techniques for making fresh jerky. He covers forms of jerky
including nugget, smoked, restructured, whole-muscle and African biltong. Learn how to debone a deer and select the best
cuts for jerky.
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