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GT Jerky anyone?


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So I am cutting up a few hundred pounds of meat up for jerky and BANG! in my head pops up GT Jerky. I was wondering if anyone has thoughts about flavor. I think that I am gonna use my reg recipe but make it sweeter and hotter. Maple smoke for this and about 2 days in the brine. Any other jerky fans in here? Give me some suggestions.

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