I often ask myself that about lake trout. For what its worth Ive yet to eat any of the coyotes I shoot.
My guess is coyotes and zebra probably taste better than lake trout and undoubtedly put up more of a fight.
Yikes lol Im surprised I havent killed anyone yet! I did a little online research that certainly contradicts what Ive been doing for over 20 years. I make a lot of jerky. Always thought the drying and smoking is what cured the meat. I guess there is no reason I cant bring the temp up to 160 and then back it off back to 120-130 for the remainder of the process.
I have used Bradley smokers for 20 years and love them. I do a lot of jerky and a Bradley can "hot smoke" at temperatures as low as 120 degrees. In my opinion 165 is way to high for making jerky.