Brian Murphy discusses how to make quick and easy sausage brats out of pork and venison.
Up Next in Butchering and Processing Venison
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How To Butcher and Process a Deer at ...
Brian Murphy shares a few tips and tricks that he's learned about deboning and processing venison.
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How to Dehydrate Venison Jerky at Hom...
We’ve talked about Precision, now it’s time for the another “P-word” PATIENCE. Great jerky simply cannot be rushed! After twelve hours in a beautiful marinade, it is time for the dehydrator work its magic on your venison. In this Mossy Oak University, Zane walks you through the entire dehydrati...
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How to Cut Venison for Jerky Like a P...
Precision… this is the secret to incredible venison jerky!
If your cuts are not consistent, your jerky will not dehydrate evenly, and you'll end up with some pieces overdone and some still raw in the middle! In this Mossy Oak University lesson, Zane teaches you how to avoid all of that grossness...
