Three videos produced in conjunction with meat processor Brad Lockwood and Outdoor Edge provides all hunters need to know about processing their game.
“Deer and Big Game Processing” provides step-by-step instruction on properly processing any big-game animal, covering everything from the field to the dinner table. Field dressing, skinning, quartering and deboning instructions are included, but Lockwood also explains table cuts for each primary muscle area. He then moves on to grinding and basic sausage-making tips.
“Advanced Wild Game Processing: Sausage” includes easy-to-follow instructions for producing a variety of sausage including smoked, summer sausage, snack sticks and breakfast links. Lockwood illustrates advanced grinding techniques and explains how salts, sugars, binders, preservatives and spices interact with meat proteins to flavor smoked and fresh sausages.
“Advanced Wild Game Processing: Jerky” gives detailed instruction on which primary muscles are best suited for whole-muscle jerky, jerky nuggets, smoked jerky, ground jerky and African Biltong.
The later two DVDs also include discussions on home smokers and how relative humidity, surface moisture, heat and final internal temperature affect the quality of smoked meat.
SRP: $19.95
http://www.himtnjerky.com/, 800.829.2285
