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  • Silence commented on chiefjudge09's instructable Chicken Jerky

    The absolute most important thing is to make sure your slices are as close to even as possible. Thick slices/chunks in the mix with thin will dry slower and leave a pocket of uncooked/cured meat inviting a risk of bacteria surviving the process. On the flip side, if you leave it in long enough to dry the thick parts, the thin ones will get crispy.Experience.

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