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The reason I make so much at a time is because it's a pain in the ass to drag the slicer, dehydrator, and all the other stuff out of the basement. Plus I have 6 grandchildren and oldwoman to eat it. But using a smoker would allow you to make smaller batches, so I'm intrigued. Do you use parchment paper on the grill part or some kind of a screen? It seems to me that you'd have to because the meat would probably fall off the grill as it shrinks from drying. How long do you leave it on the smoker?
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