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I used a portable cedar building that I insulated and and put a burner kit from allied kenco it’s pretty handy. I use it commercially for my processing business.
I would marinate for the time recommended first then freeze. Most jerky seasoning and marinade are meant to pull as much moisture from the meat and I’m afraid freezing mite hinder that.
Hello everyone I’ve been reading through the post on this forum for about a week and have to say there is tons of great info on here.
I’ve been a smoker and sausage maker for 30 plus years and run a Taxidermy and wild game processing business and I still love to learn what others are doing and...