Making Deer Jerky
At the end of this last hunting season I took a stab a making some jerky out of my deer. I took about 15 lbs. of deer meat and cut it up into 3/4″ slices, then mixed it up in a container with Hi-Country Jerky Seasoning & Cure. After letting the jerky season & cure overnight I placed the slices of meat on the dehydrator racks, set the temperature at 155 and walked away for 14 hours. If the jerky wasn’t so thick it would have not taken as long to cook but boy it turned out great!