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Have Your butcher do it.... Just kidding-Cabelas,Gander Mtn. both sell kits,spices,racks etc... do it in the oven. I take individual muscles chill to just about freezing them run through a meat slicer long ways to get uniform 1/4 inch thick slices put in sauce mix for a day then dry as needed. The oven gives best flavor. Recipes can be found online easily ranging from mild to wild(hot). Good luck. Shane
 
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