I make deer jerky every deer season, usually harvest 7 or 8 deer just for jerky each season. It's a big hit with my family and friends and they all brag about it. I'll soak the deer meat in ice water for 5 days, then I'll marinate the meat for 24 hrs using Moore's marinade, Worchestershire sauce, Liquid Smoke, and a concoction of several spices that I mix up together. I'll cook the jerky for 8 hours then. A lot of work goes into my jerky making but it is definately worth it. I wouldn't do this much work to try and sell any of it cause nobody could afford it after I put a price on it.
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Today's Featured Article - A Question for Dads This recent topic from the Tractor Talk discussion board is being highlighted because it is an awesome display of the caliber of individuals that have made this site their own. The young person asking questions received positive feedback and advice from total strangers who "told it like it is" with the care many reserve for their own kids. The advice is timeless... so although it isn't necessarily antique tractor related, it will be prominently displayed in our archives to honor those who have the courage to ask and those who have the courage to respond in an honest, positive manner.
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