The most in depth, step-by-step video on how to make a wide variety of delicious jerky products. Learn how to completely de-bone a Whitetail deer and select which primary muscles are best suited for whole muscle jerky, jerky nuggets, smoked jerky and African Biltong. Master advanced smokehouse techniques with explanations on how surface moisture, relative humidity and water activity effect smoked jerky. Produced by Brad Lockwood, National Award Winning meat processor and host of Outdoor Edge’s Love of the Hunt TV. Run time: 2 hours.

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