DiscoRacing
New member
After several hours of deboning the meat... in attemp to get a large enough chunk of meat that I woulnt just end up with nibblets, meat was marinaded for over 14 hours in typical deer jerky recipe marinade. Whole process went well I thought and the final product looked just as good as any other I had made. After tasting tho... I would feel safe in saying that I would never attempt it again. The problem, I feel, is that the meat must be cut across the grain in slabs.. for the marinade to soak into.. since this meat was so small it was nearly impossible to cut crossgrain slabs... thus the marinade really didnt soak into the meat... only into the small fat areas of the meat between the separate muscles. The meat was dried well just had virtually no taste.. that is of course until the spots betwix where the marinade did all settle to.. which was an overpowering spice taste. Just wanted to share the whole experience with you folks... maybe help out for anyone who had thought of this idea... or wondered what it may be like. Thankfully I only did 5 squirrel legs in the mix of 2 lbs of deer.... so I still got a nice batch of deer jerky... I think the neighbors dogs will like the squirrel jerky in the yard.... Goodspeed..... you wouldnt have wanted it either... :barf:
