Previous   Up   Next
Photo: 4 of 11, Album: Making Jerky and then Pemmican
The jerky meat is dry. Actually to make pemmican this batch should have been dried some more. I only used 125 degree for about 20 hours. The dial has 145 degrees for meat. [I now use 115 and dry for several days. Must be really dry for long storage.]

The jerky meat is dry