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West Central Wisconsin | I've tried a dozen and have settled on Nesco brand original flavor. I believe it's the only one that you add liquid to and I think that makes a big difference. For whole muscle I cut into 3/4" cubes then let marinate at least two days before smoking or dehydrating. For a little extra flavor I'll substitute half of the water with Bourbon. Don't over dry and they will turn out moist and chewy. | |
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Any good recipes for deer jerky?
