I made rocky mountain oysters again only this time I ran them through while frozen through the food processor with the slicer attachment. I planned on using only pressed fresh garlic and hot sauce but while they were thawing in the bowel I decided to add pepper and cilantro again. They were much better after they were sliced in the food processor. In fact they were really good! They were still chewy but sliced small enough to be good. The garlic and hot sauce accent their peculiar flavor perfectly and though I could have desired them a little coarser they were still excellent. I never thought I would actually like them. They aren't good at all when blended in a smoothie. I can't believe I drank them in smoothies for a year and a half and never tried them this way till today!

You let them thaw in the bowel before eating? Bold strategy Cotton, lets see if it plays off. In all seriousness, this sounds pretty tasty. What kind of oysters, cow?

Really nice PDF file, super easy to follow. Guess who will be making homemade jerky soon.

That looks really cool!

I am already looking at raw meats I feed that cat and thinking how good it would be, so I think I am almost there!

Ah, this reminds me of the winter I spent in Canada. It was tradition for all the firefighters in the town to jump into a hole made in the ice every year to raise money and they always seemed to have lots of fun.

Water would be my first guess as well. Get some high count mineral water and maybe electrolyte tablets if you are feeling lethargic.

Listening to some Nakey Jakey rap reviews. Can't post the link but he did an Overwatch one that is pretty sick.

iirc, it says that they did tests and found that there was no difference as far as "food poisoning" from keeping eggs refrigerated or at room temperature. Can't remember if they said refrigerated eggs lasted longer. Probably so.

Thanks so much Dariorpl

I believe oxidized fat in something we should avoid.  I believe you can actually feel the difference energy wise.  In nature fat wouldn't hang around very long, as scavengers would quickly devour it.    And yes, all the stories of the inuits and american plains indians with there pemican and fermented fish ect... but they also needed to survive their winters, and most likely didn't ponder much over whether one food was causing harm on a cellular level.  They were desperate for calories instead.   I always suggest people to pay particular attention to how fresh their fats are.. as I'm always amazed at how insensitive most are to rancid or oxidized fats and oils.

Hi Van, do you think this applies to Biltong as well? It's one of my grab and go supermarket snacks 

I just cut small strips and hang my meat in front of a high speed fan, air drying it at room temperature, over a couple of days works just fine, no machine.

Interesting, do you find this produces more of a biltong than a jerky?

Oh wow, you're all so friendly thanks so much for all your replies and feedback. 

I've been looking through all the smaller tiered dehydrators, and think they might end up being too small so I think I will have to go with the bigger varieties with 5 + tiers so that I can make larger quantities.  Has anyone found a timer to be incredibly useful? As I'm currently looking between two options which are very similar except one is a tad more expensive but includes a timer.