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<blockquote data-quote="Davy Crockett" data-source="post: 136445" data-attributes="member: 367"><p>Good jerky making weather, I used your trick and it worked like a charm. I made a few small batches experimenting with beef and venison, ground Turkey and beef /turkey mix , Even threw a little pork in a couple batches, It all made jerky but hands down I like the flavor, texture and toughness of pure ground beef the best. I made fish jerky many years ago and It turned out shredded so was like taking a pinch of chew , thinking of pulling a couple slabs of Northern out of the freezer and trying that next.</p></blockquote><p></p>
[QUOTE="Davy Crockett, post: 136445, member: 367"] Good jerky making weather, I used your trick and it worked like a charm. I made a few small batches experimenting with beef and venison, ground Turkey and beef /turkey mix , Even threw a little pork in a couple batches, It all made jerky but hands down I like the flavor, texture and toughness of pure ground beef the best. I made fish jerky many years ago and It turned out shredded so was like taking a pinch of chew , thinking of pulling a couple slabs of Northern out of the freezer and trying that next. [/QUOTE]
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