Monday, December 10, 2012

Keeping busy in winter

We froze most of the venison we got this season, but a bunch of it we've been turning into jerky.  I have always liked jerky though I've not eaten it much in my life because I was a vegetarian for so long and because it is usually so expensive.  I never realized how simple it is to make.  All you do is cut the meat thin, sprinkle it with the cure, and dehydrate it for a few hours.  We dried it in Julie's dehydrator, but you could do it in a solar dehydrator or in a smokehouse.    That is my long term wish--to have a smokehouse.