Ok, this weekend I am going to make my first attempt at making beef sticks. I have been reading up on these in some of the other threads and think I have the basics down. I just wanted to tap the infinite knowledge that seems to be on this forum for basically what not to do based on past experiences of the members. So if you can share basic do's and don'ts, then maybe I won't waste 15lbs of meat.
Thanks guys.
Thanks guys.