We’ve talked about Precision, now it’s time for the another “P-word” PATIENCE. Great jerky simply cannot be rushed! After twelve hours in a beautiful marinade, it is time for the dehydrator work its magic on your venison. In this Mossy Oak University, Zane walks you through the entire dehydrating process. Draining the excess marinade, loading the trays with the proper airflow spacing, and eventually pulling out a gorgeous, finished batch. Spacing matters enormously here: overcrowding is the enemy of even dehydration and can leave you with rancid product. Some Precision and Patience combine to give us a snack worthy of any hunting camp!
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