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Reviewed Beef Jerky

Dec 25, 2012 in Food Network Community Toolbox on

Good recipe... almost same as what ive been using my whole life on venison and beef. Few differences, i usually do about 4-6lbs of meat at a time so i have to double or tripple the recipe i also substitue honey with brown sugar, use a tbs of salt, add tbs or so of garlic powder, and eliminate the red pepper because the worcestershire and black pe"

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