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  • Silence commented on chiefjudge09's instructable Chicken Jerky3 years ago
    Chicken Jerky

    The absolute most important thing is to make sure your slices are as close to even as possible. Thick slices/chunks in the mix with thin will dry slower and leave a pocket of uncooked/cured meat inviting a risk of bacteria surviving the process. On the flip side, if you leave it in long enough to dry the thick parts, the thin ones will get crispy.Experience.

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