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Question by 17henson. Uploaded on December 03, 2011
you should spice and marinate the meat at least overnite then dry in a dehydrator or oven at about 160-170deg for several hours, 6 or eight probably.
1 cotton tail + i flame thrower
A better question might be why. I've never made jerky out of either small game or white meat. The muscle groups are so small, grinding the meat and putting it through a jerky shooter is the only way. The meat is very fine grained, so use a coarse grinding plate or it will come out as a paste. Cutting the meat away from the silver skin (sinew and membrane) will take a lot of patience, but failure to do will clog the grinder and make your jerky like leather and just as inedible. The only thing remaining is a choice of seasoning/cure. Steve182 has it from here. Good luck.
I'm with Dave, Why? I mean I love jerky, but on something that small it doesn't seem worth the effort.
whole musscle can be pounded flat with a tenderising mallet. This will give you uniform thickness and also lets the marinade penetrate easier.
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