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Making our own deer jerky. We made three kinds: Thai Red Chili, Jamaican Jerk, and Teriyaki. We layered the meat in a Pyrex with each layer separated by wax paper and let it marinade in the fridge overnight. Smoked in the Traeger the next day for 4 hours.

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Debbie Towell

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Fishing Pole Picture Frame - Metal Brown - 4 Frames

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