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i built my smoke house my self and it is 6' tall 30" wide and 22" deep. built out of cedar 1"x6" slats.
currently i am only using four racks that i have put in it and one as a water pan rack..
my heat source comes from a turkey burner propane burner kit that i bought. i modified it by cutting...
i have done many different ground jerky kinds of meat......
Antelope, deer, ground beef.....
i keep my temp. under 200 degrees....and let it go till like the above Matt S. says till you want it done.
i also use a jerky shooter and have two different tips, flat and round.....
time depends on...
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