The knife is a Terävä Jääkäripuukko 110 carbon steel model from Varusteleka. It came EXTREMELY sharp. I'll do a follow up post on the knife after I get the chance to use it some more.
I put the meat in the freezer for about a half hour before slicing, which made it firm, which in turn helped in cutting uniform slices about 1/8" thick. The puukko went through it like a hot knife through butter.
After slicing the meat I added the Nesco cure and spices, and now it's marinating in the fridge until tomorrow morning.
It should take about 10 - 12 hours in my Nesco dehydrator tomorrow. Gonna be good.
My plan is to freeze about half the jerky to bring with us when we go upstate for deer hunting in a few weeks. The rest will be for snacks until then.
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