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Cooking jerky

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archeryrob:
I never use fresh meat, only frozen. It seems to bleed better after freezing. I marinade for 4 - 5 days many times. Put a bunch n 1 gallon ziploc bags and pull out of the fridge once or twice a day and massage the bags to mix.

I did 12 pounds of black pepper jerky a while a ago and will be back to it next year as I got a place to thin of deer and they are mountain deer eating laurel and it makes better jerky with soy/worcestershire sauce than steaks and such.

Hawkdancer:
Might try a batch with teriyaki sauce, too!
Hawkdance

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