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Outdoor Edge Advanced Jerky Processing DVD

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Outdoor Edge

Outdoor Edge Advanced Jerky Processing DVD. Volume 4. This is the most informative step-by-step video on how to make a wide variety of delicious jerky products. Learn along as expert processor Brad Lockwood instructs you from multiple camera angles with extreme close ups how to completely de-bone a Whitetail deer and select which primary muscles are best suited for whole muscle jerky, restructured, sectioned and formed, jerky nuggets, smoked jerky and African Biltong. Learn advanced smokehouse techniques never before revealed to the home processor. Receive in depth explanations how surface moisture, relative humidity and water activity effect smoked jerky. The knowledge shared in this video will have you making delicious wild game jerky like a pro! Brad Lockwood is Past President of Pennsylvania Association of Meat Processors

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22,50 €

JBR-OEJP101

743404300702

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Outdoor Edge Advanced Jerky Processing DVD. Volume 4. This is the most informative step-by-step video on how to make a wide variety of delicious jerky products. Learn along as expert processor Brad Lockwood instructs you from multiple camera angles with extreme close ups how to completely de-bone a Whitetail deer and select which primary muscles are best suited for whole muscle jerky, restructured, sectioned and formed, jerky nuggets, smoked jerky and African Biltong. Learn advanced smokehouse techniques never before revealed to the home processor. Receive in depth explanations how surface moisture, relative humidity and water activity effect smoked jerky. The knowledge shared in this video will have you making delicious wild game jerky like a pro! Brad Lockwood is Past President of Pennsylvania Association of Meat Processors
  • Weight (grams) 113

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Outdoor Edge Advanced Jerky Processing DVD

Outdoor Edge Advanced Jerky Processing DVD

Outdoor Edge Advanced Jerky Processing DVD. Volume 4. This is the most informative step-by-step video on how to make a wide variety of delicious jerky products. Learn along as expert processor Brad Lockwood instructs you from multiple camera angles with extreme close ups how to completely de-bone a Whitetail deer and select which primary muscles are best suited for whole muscle jerky, restructured, sectioned and formed, jerky nuggets, smoked jerky and African Biltong. Learn advanced smokehouse techniques never before revealed to the home processor. Receive in depth explanations how surface moisture, relative humidity and water activity effect smoked jerky. The knowledge shared in this video will have you making delicious wild game jerky like a pro! Brad Lockwood is Past President of Pennsylvania Association of Meat Processors

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