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Discussion Starter #1
This afternoon I am slicing moose and elk that I will brine over night. In the morning it goes in the smoker. By late evening I will have a nice batch of jerky.
 

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Nothing like a nice ice cold beer and a handful of jerky to gnaw on.
 
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I am using my "Little Chief" smoker Austin. The dehydrator does not use "real" smoke and the "liquid smoke", to me, tastes like the smell of dog tootise rolls. I like apple or plum wood for smoking. I have some apricot wood that I'm going to try later. We only use the dehydrator for fruits and veggies.
 
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Discussion Starter #7
First batch done! I used cherry and maple wood. One more batch tomorrow and I'll have a supply of pack snacks for deer season.
 

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Oh yes, looks mighty good ! :)
 
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