Quote (BigSmokeHarold @ Jan 6 2024 03:25pm)
Trial and error, become a jerky making legend around your parts everyone will love you and bring you free meat :angel:
E/ doesn't matter what piece of meat it is, you're making jerky. Thin slices cross grain. Personally I make super thin jerky which gets crunchy and is better described as meat chips
I wanted super thin, but tbh I don't want crunch. Possible?