> Kirt asked:

>> 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.

Hmmm...

I have always dried meat and fish  on a wire mesh in front of a fan at room
temperature with no problem--except if the ambient humidity is very high (as
it is here in Hawaii unfortunately) then mold sometimes beats the drying. I
guess I don't know what to make of your wet bison. Let us know if you figure
it out.

Cheers,
Kirt