This guide details how to make deer jerky using a bottom round roast. It covers preparing the meat, creating a flavorful marinade with common household ingredients, marinating for 24-36 hours, slicing the meat to a desired thickness using an OEM slicer, and finally smoking the jerky on a Camp Chef smoker at 160°F for approximately 2-3 hours. The process emphasizes consistent slicing for even cooking and offers tips on achieving personal preference for jerky dryness.
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