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Taste of the Wild: Custom pepper jerky made the way you always wanted it

One thing that sets this recipe apart is Eileen Clarke’s suggestion to make the jerky with ground meat rather than slices.

Eileen Clarke, who shares this recipe from her cookbook “Stalking the Wild Jerky” says there are multiple benefits to making your own homemade jerky using your venison or bear meat.
Not only is the price point a factor, Eileen points to your ability to manage the spice and salt content.

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