meat yields in making pepperettes and jerky

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Doug the Slug
Posts: 112
Joined: Tue Oct 21, 2003 7:37 pm
Location: Smiths Falls, Ontario

meat yields in making pepperettes and jerky

Post by Doug the Slug »

Hi Guys: Does anybody know the approximate yield or shrinkage loss due to the smoking process. For example if you had 50 lbs of meat to start what (approximately) would you have after it's processed?

Thanks,

Doug
bob1961
Posts: 1835
Joined: Tue Nov 20, 2007 7:58 pm
Location: White Mills, PA

Post by bob1961 »

i'd say bout 30 to 35 lbs left from 50....i made jerky for a friend from 10lbs he gave me and he got back 6 lbs............bob

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dutchhunter
Posts: 1823
Joined: Mon Mar 17, 2008 11:20 am
Location: ontario

smoked

Post by dutchhunter »

most guys figger on getting half back when adding pork to the meat to smoke the dryer u smoke it the more you lose DUTCH
Brainiac
Posts: 61
Joined: Sun Jul 22, 2007 12:26 am
Location: Piedmont NC

Post by Brainiac »

sipsey
Posts: 340
Joined: Thu Sep 11, 2008 10:48 pm
Location: Alabama

Post by sipsey »

From my very bestest venison cookbook (The Complete Venison Cookbook) the author states that from a 10 lb. hindquarter with bones that around 5 lbs. of lean meat can be expected, and from that 5lbs. one can expect about 2 lbs. of dried jerkey.
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