SC - Making jerky

[LYN M PARKINSON]

Caitlin,  cut off every bit of fat that you can.  It can go rancid, makes
excess oil/grease to be blotted away, and is easier to cut off before
drying.  Best, of course, is if you can get the butcher to slice off the
fat before putting it in the slicer.  


Regards,

Allison

allilyn at juno.com

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