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		<title>How to Make Jerky</title>
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		<pubDate>Thu, 24 May 2012 16:44:05 +0000</pubDate>
		<dc:creator>HaleyO</dc:creator>
				<category><![CDATA[Jerky]]></category>
		<category><![CDATA[Hamburger Jerky]]></category>
		<category><![CDATA[How to Make Jerky]]></category>
		<category><![CDATA[Jerky Recipes]]></category>
		<category><![CDATA[Meat Preparation]]></category>
		<category><![CDATA[Simple Dry Cured Jerky]]></category>
		<category><![CDATA[Strip Jerky]]></category>

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		<description><![CDATA[by Susan Brewer Meat Preparation Muscles from the round or leg are most often used. It is recommended that muscles be removed from the carcass and made into jerky the day after the kill to prevent unnecessary bacterial growth. However, &#8230; <a href="http://peakoe.com/how-to-make-jerky/">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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