Dubbya

Ya know, what I've started doing? I skin the deer and cut the meat off in the largest possible chunks that I can... then (because I don't have a meat slicer) out comes the electric filet knife. The big chunks turn into 1/4" thick strips and into the 24 hour marinade they go. From there they go into the dehydrater ($20 at Wal Mart) 5 hours later I have jerky. 40lbs of meat yields about 10lbs of jerky, it's much easier to store and you can even eat in the turkey blind