Product DescriptionLearn how to define which primary muscle groups are best suited for whole-muscle strip jerky, restructured jerky, sectioned and formed jerky, jerky nuggets and African biltong (long, rectangular strip jerky). Learn advanced smokehouse techniques that have never before been revealed to the home processor. Receive in-depth explanations concerning how surface moisture, relative humidity and water activity effect smoked jerky. Please Note: This description may represent a general group of products. Please read the item's title and specifications for more specific information about this particular item. | 
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