Kirt asked:

>Don Wiss:
>> It did not seem as dry. I guess even longer if
>> I'm going to use a lower temperature.
>
>Was it, perhaps, frozen at some point?

It was still a little frozen when I sliced it. (Which was explained in the
commentary that goes with the pictures.) Very hard to slice thin when not a
little frozen. Bison meat is only available frozen. Both times I used the
same batch of bison. Just the first time I used a higher temperature. The
raw foodists don't like high temperatures, so I'd like to see how low a
temp I can get away with.

Don.