Last year I got some venison jerky from a co-worker. I traded him some stuff I got done at Ely's. He said his son got it from a guy in South Jersey (I believe the Gloucester area). He would only refer the person as the "old Italian guy". Anyway, it was the best jerky I ever had in my life. It was vaccuum packed and it was wet.
Does anyone know how to make jerky like this? I've only ever made dry jerky but would switch to this type if I knew how to make it.
Does anyone know how to make jerky like this? I've only ever made dry jerky but would switch to this type if I knew how to make it.