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Other Thoughts: One suggestion, when you buy meat to dehydrate, ask the butcher to slice it to about 3/8 to 1/4 inch. you can then cut it up at home to the width you like. This is a big time saver.
I let the sliced meat set in a bowl of Worcestershire sauce and Cajun seasoning overnight and dry it for about 7-8 hours in the jerky maker.
Oh and if you use bbq sauce in your mix at all, you will end up with really sticky jerky.
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