Kingfisher
Well-known member
I've made the last few batches by sliceing the somewhat thawed backstrap or cheap store bought meat into thin strips. Cutting it almost frozen works good w my slicer. I marinate it over night with terriaki sauce ( cheapest I can buy at Asian market) and some cajun dry rubb and coarse ground pepper. I dehydrate it in a store bought stack machine. It's a craft for sure with a variety of success. Big it's fun! How do you do it?