[InChiefsHeaven]

OK, so this year I went to Cabela's and got some High Mountain Jerky Cure and Seasoning, just to try it out. I also got a slicer and a grinder. I sliced the meat 1/4 inch thick, like the directions on the spice box said. It took almost 24 hours to dry out, with the fan setting on Medium. I had two filters used. I don't know if that was too thick or what, but the final result was less than spectacular. First of all the seasoning did penetrate the meat, but it was really bland, no balls whatsoever, so I'm thinking next time I'll add some cayanne pepper to it, just a little for some heat.

Also, I bought the cheap ass filters again, but this time I bought some cheap vinyl screen, like what you use on windows. Took care of the sticking issue, and I can hand wash those and use them over. Just a good tip there.

I'm going to go for it again today (I've got about 3 pounds of venison to work with, 2 lbs left now since I made the first batch yesterday.) For some reason, this seems harder than it needs to, I'm not sure what I'm doing wrong, but I'll keep at it. The biggest problem seems to be that it is drying un-evenly, so the edges are really crisp and the middle is still raw after 8-10 hours. Even this morning when I got up, some of the slices were still raw in the middle. It's a little frustrating...everyone else seems to have no problems with this method.

Oh well...try try again...