I can’t believe I have to watch these guys work everyday!
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!
Well I took a stab at helping my uncle hang some mounts this past weekend. The house has been in various states of construction over the past year so the mounts have been getting kicked around, but not anymore! Cleared some space in the basement and started hanging what I could. Too bad we don’t have more wall space.
A few photos of my Eastern Montana Mule Deer.