I have had numerous folks asking where the jerky is: people at work, church, my daughters' friends, family, just about everyone.
I usually start in September making jerky and clearing room in the freezer for more deer. Just haven't had time, until today. i have close to 40 or 45 lbs sliced and marinated. i put the first batch on the dehydrator this evening. It will be ready in the morning. Mixed up a sweet batch with Tennessee Whiskey marinade, a batch with hickory smoke marinade and cajun/garlic pepper seasoning and a third batch with hot and spicy marinade, and other hot spice blends. I think they are all going to turn out really well. Going to have a lot of jerky to eat.
Anyone else make a lot of deer jerky this time of year?