ORIGINAL: TEmbry
ORIGINAL: 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
every ounce of meat I cut from my two deer this year besides the tenderloins and backstraps....went to jerky. I used a buddy's slicer and froze the slices though, haven't got around to marinating and dehyrdrating yet.
He put in 41 lbs and took out 8.something...so he said. That amazed me.
I love it... he's probably pretty close. It depends a lot on just dry you like it, if you like it a little moist... then you get more jerky per pound