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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

 
 
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Old 09-09-2012, 07:51 PM   #24
Briandg
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Join Date: Dec 2002
Location: southwest Missouri
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I usually marinate about 24 hours or so. I was really only referring to handling time. toss the stuff in the bag, shake it around a little, then later, stick it in the oven and take out saucer sized pieces of jerky. Not so much farting around.

I think you're right that I ought to do the stuff longer than just a day. I thought about doing the last batch in the sun rather than inside the house, but neither ants nor flies would have left it alone.
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