Think you have my son Tommy’s number. One of us could probably put one down and tag it for you if you’re willing to come pick it up and get it processed. Sent from my iPhone using Lake Ontario United mobile app
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.