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Hi. I make biltong - a variant of this. I slice before marinating and dry in dehydrator (without heater). Once dried it has lost 50 to 60%of its weight. I store in brown sandwich bags, lasts without refrigerator until finished (but I will start with 5lns meat and eat resulting biltong in a couple of weeks)
I use London broil. Remove fat. Slice about a quarter to a third of an inch . I use red and black pepper cos I like it spicy. Also garlic
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