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Smokin' Jerkey

Smokin' Jerkey

For the upcoming National Writers Convention in Salt Lake City we fired up three of our 24 inch smokers and got to smokin! The day before we prepped 35 pounds of eye of round to make jerkey, let it sit overnight, and then filled racks full of thick meat strips.

After two and a half hours of smoking perfection, put the jerkey into ziploc bags to get the moisture back into the meat. Delicious. Perfect. Camp Chef.

-Megan, The New Girl

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