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Deer Jerky
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<blockquote data-quote="Laelkhunter" data-source="post: 2680067" data-attributes="member: 38154"><p>No, I was wrong. I usually cut it in 1/2 inch thick strips. I cut it by hand, so trying to cut it thinner than that is difficult for me. After it dries in the oven, the shrinkage of the meat makes it about 1/4 inch thick (approx). I don't like it too thin, it becomes brittle. I prefer to be able to break it off (bite it) and chew it. Sorry, not sure what I was thinking when I put 3/4 inch.</p><p> I was going to edit it and correct it to 1/2 inch, but the edit feature was not available.</p></blockquote><p></p>
[QUOTE="Laelkhunter, post: 2680067, member: 38154"] No, I was wrong. I usually cut it in 1/2 inch thick strips. I cut it by hand, so trying to cut it thinner than that is difficult for me. After it dries in the oven, the shrinkage of the meat makes it about 1/4 inch thick (approx). I don't like it too thin, it becomes brittle. I prefer to be able to break it off (bite it) and chew it. Sorry, not sure what I was thinking when I put 3/4 inch. I was going to edit it and correct it to 1/2 inch, but the edit feature was not available. [/QUOTE]
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