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Recent content by DEERMAKER
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I have done so much ground venison jerky in this manner.
Turn to 165, leave it in there 2 hrs until ned to rotate, then do so.
Take out trays as they finish and continue rotating.
I never take temps, just check for dryness.
If they bend well and are semi dry, I pull them off.
They sit spread...
Looking for thoughts on a 10 to 25 lb motorized stuffer.
I would like to buy only one tool for this job, meaning little limitations.
Let me know the goods and the bads. (cleaning, operation, maint, issues in general..)
Appreciate the help!