Julian "Jules" Vance

Teriyaki is the flavor that converts people who think they don’t like jerky. That sweet-salty balance, the warmth of ginger, the nutty sesame finish — … Read more

Your dehydrator dries the meat. Your marinade determines whether anyone wants to eat it. A great jerky marinade does more than add flavor. It tenderizes … Read more

The cut of meat you choose determines your jerky’s flavor, texture, shelf life, and cost per batch. Get this decision right and everything else — … Read more

Turning a deer harvest into homemade jerky is one of the most satisfying things you can do with venison. It’s practical, it’s portable, and when … Read more

Duck jerky might be the best-kept secret in waterfowl cooking. If you’ve ever struggled to get picky eaters to enjoy wild duck at the dinner … Read more

Fruit leather transforms summer’s berry abundance and autumn’s apple harvest into shelf-stable snacks that outperform store-bought roll-ups in nutrition and flavor. Unlike commercial versions loaded … Read more

The most common question hunters ask after slicing and marinating their venison is straightforward: how long does this actually take? The honest answer is that … Read more

The marinade is where your jerky’s personality comes from. The dehydrating process is the same every time — it’s the marinade that separates a forgettable … Read more

Getting the dehydrator temp wrong for jerky doesn’t just affect texture — it can make you sick. Set it too low and dangerous bacteria survive … Read more