I am still on the jerky theme and just wondered again, what other meats besides venisen and beef can you actually make jerky or biltong from.
I was considering pheasant, as I often get given it, chicken and other poultry, pork and lamb?
Also bacon, as it comes in pre prepared nice thin slices, can this be used if all rind and fat is trimmed off?
Are there different techniques to doing them?
Love to hear your thoughts and experiences.