I'm thinking of doing some beef jerky on the MAK 2-Star. I am looking for advice on cooking temp and duration. Also, would there be any difference between beef and venison?
Well, yeah, been browsing through the "search" and can't find what I am looking for. Basically, what temp should I run the main chamber to get the desired temp in the warming drawer, and how long to cook the jerky? I am thinking about 5 lbs of round.
