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Waterfowl Jerky
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<blockquote data-quote="Flybuster" data-source="post: 185868" data-attributes="member: 8250"><p>I think that's exactly why it taste so good. Most jerky has way too much salt in the brine. These two batches I just made turned out great. It was a big hit at work today. Now the word is out and I have to bring more jerky to work tommorrow, I have people badgering me that work clear across the building from me, just by word of mouth. </p><p></p><p>I actually smoked one batch yesterday for almost 10 hours because it was so cold. I still had to cook it in the microwave for 4 minutes, to cook it all the way through. But it sure turned out moist, and tasted great.</p></blockquote><p></p>
[QUOTE="Flybuster, post: 185868, member: 8250"] I think that's exactly why it taste so good. Most jerky has way too much salt in the brine. These two batches I just made turned out great. It was a big hit at work today. Now the word is out and I have to bring more jerky to work tommorrow, I have people badgering me that work clear across the building from me, just by word of mouth. I actually smoked one batch yesterday for almost 10 hours because it was so cold. I still had to cook it in the microwave for 4 minutes, to cook it all the way through. But it sure turned out moist, and tasted great. [/QUOTE]
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