Originally Posted by moleman
I ended up just having jerky for lunch while I vaccum packed my first batch. I make pretty much the whole deer into jerky except the tenderloins, but I'm going to have to try the chislic that SJ spoke of. Keep those jerky or deer recipies comming!
Chislic is best when rare. It can go back to being tough and dry if cooked well-done.
I have a daughter. I tell her, "911 is what you dial after you're raped. 1911 is what you should have before they try."