Quote:
Originally Posted by wisski
You don't need a smoker for jerky, put the oven on as low as it'll go, then leave the door just cracked open like with a towel stuck in it or so... 6 hours and you should be good to go... I'll probably make another batch of about 15-20 lbs of venison.
yeah i haven't looked into it yet... it's something i am going to do latter on. need to do the research.. but it is DEFO something i will do in my new place once i get there