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About Keith Patton
Expertise
I can answer questions regarding wildgame cookery ranging from venison, elk, buffalo, wild geese, duck, wild turtle, feral hog, javalena, wild boar, racoon, beaver, and woodchuck.

Experience
I am an avid hunter and chef. I have run a successful catering business, processing my own meat, curing hams and making wild game sausage.

You are here: Experts > Food/Drink > Home Cooking > Cooking Meat > Pork Jerky

Cooking Meat - Pork Jerky

Follow-Ups to Answer from Expert Keith Patton

Taras wrote at 2006-11-07 01:27:52
You can make pork jerky,you just have to pre-cook it first to 155-160 degrees.

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