peterk123
NES Member
My magic mill is gotta be ten years old. It's been a work horse, but I need a larger one, thinking ten trays. What's good out there these days? Anyone own an LEM?
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Dehydrator
- Thread starter peterk123
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I just bought one on Amazon, it’s kinda small, but I figured it will be ok for small batches of venison jerky. I just finished whipping up a teriyaki marinade and I plan to let some deer meat it soak for a cple days. Can’t wait to try out the dehydrator.
peterk123
NES Member
We are processing 16 pounds of jerky this weekend. Here is one batch. I just used a couple of the meatchurch rubs and let the meat sit in it for 24 hours. They came out great. We have 12 pounds of ground venison we will make into jerky and meat sticks next weekend. Might be more if my wife gets another doe this weekend.
Looks fantastic!We are processing 16 pounds of jerky this weekend. Here is one batch. I just used a couple of the meatchurch rubs and let the meat sit in it for 24 hours. They came out great. We have 12 pounds of ground venison we will make into jerky and meat sticks next weekend. Might be more if my wife gets another doe this weekend.
View attachment 939379
peterk123
NES Member
158 degrees and it it takes 6 to 8 hours, depending on thickness. I try for a bit thicker than 1/8 of an inch, but less than a 1/4 inch.
I cut it when it is still slightly frozen. I have an inexpensive disc slicer. It gets the job done. I should buy a good one but they are expensive and take up a lot of space.
