it's venison jerky time...............

didn't know it was on last night, lol....i have been doing it this way for years and no body has gotten sick using this method....i did some researching on how jerky should be made and how it has been done for centuries....you need cool dry air moving across the meat to truely dry it to make true jerky....dehydrators use a heated air just like cooking it, why do you think most of them use 180 degree heated air to dry meat with....in most cold climates they use the cold air they have on hand to dry meat without using heat....this will be my 8th batch made like this so far to date....it needs to be stored in a hard plastic or glass jar and not zip loc bags that will allow condensation to collect on the meat....you ever see those wild bills jerky at stores or at the bar that are in a clasp type glass jars with the rubber seal, i want to get a few of those to use for my jerky........bob

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chit i forgot to add what i used for my marinade, sorry....

2/3 cup soy
2/3 cup whorcester
2 oz liquid smoke "any flavor"
1 tbs honey
1 tsp onion powder
1 tsp granulated garlic
1 tsp course ground pepper

i used that recipe for each 4 lbs of meat and let soak 12 to 18 hours.......bob

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well all i had made up is done now, 7 3/4 lbs of fresh venison dried down to 2 1/2 lbs.........bob



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