Deli meats should be transferred to the Food Saver bags and the unit will remove any air.

@sportingchef thanks a lot

Yes...remove the abductor muscle prior to cooking.

Sportsmen and women are the first to give back to their communities. Thanks for feeding your neighbors!

Kosher salt is more pure, all sodium chloride, no iodine and it's generally more coarse. If all you have is table salt, use about 1/3 less.

Buy a vacuum unit anywhere you can find a good one. The Cordless Handheld unit from FoodSaver is portable and handy, but you should also consider a larger unit. If you see a full-sized sealer for under $100, avoid it. But for around $150+ you have a few choices - FoodSaver, Cabelas, Weston...etc. Deli meats should be find after a couple weeks in the refrigerator and a year or two in the freezer.

No more than a week or so

That surely would work. But I wouldn't use much water. Otherwise it will taste bland.

soak overnight in ice water with a potato or two cut in half. The potato will absorb some of the salt and the water will dilute. Should be salvageble.

@@sportingchef thank you i will try that Will let you know. If it is ok after soaking do I just dehydrate without sensing?

@@hazelarndt2204 Rinse, pat dry and air-dry in the fridge uncovered for a few hours first. If it needs more flavor after dehydrating, you can always add more.

I worked Thank you

honest-food.net/on-trichinosis-in-wild-game/

The cure and seasonings both need time to penetrate. It should still be OK, but the flavor will be more mild and you'll need to keep it frozen for storage over a week or two and refrigerated when not frozen. The cure prevents spoilage, adds to the flavor and makes the color of the dried jerky more appealing.

Try some of the other flavors, too. My current favorite is the Jalapeno Blend, but that changes.

nothing wrong with sautéing it with garlic and rosemary or make it into dirty rice

I always sanitize and reuse vacuum bags

Great idea, thank you for responding.

Depends on the size and age of the neck, but plan on at least 4 to 5 hours. Best to get it done a day or two ahead.

It usually takes 2 to 3 hours. Just make sure to crack the oven door so the moisture escapes. It's pretty much like making jerky, only with smaller bites.