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he heh, we raise llamas and have four of them...........I keep telling them to behave, or they're NEXT to be run through the smoker........he heh.
Actually, we have ate llama meat before, and it is quite like Buffalo, very lean, we just called it venison when it was on the table. No it wasn't one of ours, but when you have to "put down" a 300-400 pound animal, might as well make some ground round and steaks out of it.......(okay, that sounds sorta sick, but tasted good too)
Great looking jerky! Like your double rack set-up. In my refer, I use oak sticks on the edges of my racks to set a second row of racks on for jerky, to increase capacity.