Just started pulling the smaller pieces off now, used 12lbs of fresh venison(back straps and hind quarter). The directions said 20 minutes in a vacuum tumbler, but I don't have one, so I let it sit in the bowl for a day, loaded up the mes 30 last night, put one load of alder in the pan, and left the loader full too. When I left for work at 5am, I just set it to 150 and left. The jerky tastes great, but I think the stuff I could not fit on the racks will be better, due to the extra day of marination. Note, it was about 25 degrees last night, so no safety issues with sitting in smoker overnight
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