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		<title>How to Make Jerky</title>
		<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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