Snowking Posted October 1, 2011 Share Posted October 1, 2011 im making some goose jerky does anyone know what the internal temp needs to be before its done? thanks, chad Quote Link to comment Share on other sites More sharing options...
reinhard1 Posted October 1, 2011 Share Posted October 1, 2011 it should be 140 to 150 degrees to be good to go. it should be somewhat dry but flexible. good luck. Quote Link to comment Share on other sites More sharing options...
Snowking Posted October 1, 2011 Author Share Posted October 1, 2011 thank reinhard1 Quote Link to comment Share on other sites More sharing options...
reinhard1 Posted October 1, 2011 Share Posted October 1, 2011 your welcome, great rewards for an awesome hunt. good luck. Quote Link to comment Share on other sites More sharing options...
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