I shot about twice a normal years haul 2 years ago and I've been working hard on the freezer pulling some older roasts and various cuts out that are thinking about starting some freezer burn and turning them into jerky. While I've got everything out and organized, I've thought about making some ground meat into jerky as well. I've got a jerky shooter laying around somewhere that's never been used. Since I've never done it before....anything I need to know other than follow the directions for the ground meat type?
<br>
