Thanks for the partially frozen tip. I likely would have froze them solid and then gotten frustrated.
Quote:
Originally Posted by stomachmonkey
Yes it's worth it and simple to do.
I use my ovens warming tray.
Some tips, to get nice thin slices cut while partially frozen, you don't want the meat rock hard, just enough where you can still slice through but it holds it's shape.
I blot excess marinade before the dehydration step, you want it going in on the dry side, not sopping wet.
Trim the fat, it's what goes rancid.
You can make a dehydrator with some high watt lightbulbs, a cardboard box with racks in it and a box fan for ventilation.
That way you are not in for a lot to give it a try and can upgrade your kit if you intend to keep making it yourself.
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