Tue, May-20-14, 03:25
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Senior Member
Posts: 513
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Plan: the FightDoctors plan
Stats: 215/171/165
BF:
Progress: 88%
Location: Scotland
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Agree don't forget water :-).
As for jerky I use ox heart, thinly sliced either by me or by the butcher, then liberally covered in garlic salt. Then because I don't have a dedicator or dehydrator, I pop them in the oven at about 140 F, till dried out. Normally takes about 20 hours. And they taste great, with no sugar. You can do the same for turkey, but needs a shorter time normally.
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