Originally Posted by FPenvy

i got 5lbs of deer thawing out to do a test batch of snack sticks. havent done them in my new dehydrator yet only my flat jerky.

i got probably 30lbs+ of ground, 2 massive backstraps (best cut), 2 good size tenderloins, then the shoulders, rumps, and some chunks for jerky.

i freeze the big hunks, slightly thaw, then use my deli slicer for even cuts. then marinate for 24hrs giver or take.

sadly, the ground didnt thaw as fast as i wanted last night and i didnt want to start marinading at 2am......so i'll start it when i get home.