I shot a Whitetail Doe the other day with my bow
I plan on making a bunch of jerky
But I was thinking of making some Thick jerky
As I use a vacuum sealer a lot of the time to help the brine get into the meat better
I was thinking a 3/8" or 1/2" thick cut of meat might be interesting
As IMO if I cut acrost the meat fiber I should be able to chew it
Anyone ever mess around with thick cuts for jerky ?
Thanks
John