|
Registered
Join Date: Jun 2002
Location: Winnipeg, MB, Canada
Posts: 3,963
|
I make it. Generally use shoulder cuts. In hunting season I use Bambi. Slice it about 1/8" thick. Zip lock bag with flavorings in the fridge overnight. Turning it every couple hrs so the meat is evenly coated. Load the dryer up.
To figure out what you like in flavors make small batches first.
__________________
Bunch of old cars 
|