Recent content by wilded
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Jerky temps and time
Here is the way I do it. The Best Jerky you ever made! TEXAS STYLE Cut lean strips of venison, beef, chicken or turkey. The pieces should be no more than ¾ inch thick at the most but as large as you want them. Trim off all fat as it will turn rancid as the meat dries. Fill a large mixing...- wilded
- Post #27
- Forum: Making Jerky
