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looks good......tho i mite offer a suggestion.........you need to trim off ALL the fat..........cause the fat will turn rancid, and ruin the jerky..........just a freindly tip.............
Ya, i did pull as much fat off as i could after it came out of the brine
I will be doing some venison next, no fat on it.
I certainly like the Bradley so far
i couldn't agree more........cept i won't even do the odd roast........mine is either ground for sausage (just did some.......i have a thread on that round here somewhere)......or for jerky.........i have a couple roasts and strap back for my boy when he gets home.........