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Homemade Beef Jerky
March 05, 2017

I made this with a frozen venison roast. I soaked the venison in salted water for three days in the refrigerator to draw out any blood changing the salt water every day until it came out almost perfectly clear. I Patted the meat dry and put in the freezer for about one hour to make it easier to thinly slice. Then I followed the exact recipe as with beef only using a dehydrator instead of the oven. The jerky came out perfectly!

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