Randie N
Agree with the others, it looks great.
I prefer to take jerky out a little early since you can always air dry it at room temperature if it needs to be a little drier.
On the other hand, once it is crispy-crittered, there is no going back.
George Washington Jerky
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Old school family recipe for dried venison. Dry brined and cured in a crock, rested for a day then smoked over a 3 day period. I know it’s done by the color and feel. Man I love this stuff, I’ll take it over jerky any day of the week!
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In case anyone is looking for more information on this process here is a post from February where Parksider gives some instructions https://meatgistics.waltonsinc.com/topic/1092/dried-venison/9
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