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Thread: Venison jerky

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  1. 29-07-2014, 09:47 PM #1
    Boulderman
    Boulderman is offline
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    Quote Originally Posted by Feral View Post
    Had a go with it recently - done a few batches now. can do the same with chuck steak / gravy beef etc too. Heaps of chilli, worster, soy, sweet chilli, few other spices and let it run for a day or more. Get all your slices as close to the same thickness as you can for consistent drying between all your pieces. Can get a dehydrator for $80ish from briscoes. Well worth the effort and very scoffable. Let it marinade a day too.
    Bang on.
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« Butterfish andMoki | Cold smoked venison haunch method please. »

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