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I've got 4lb of top sirloin ready to go on tomorrow. It's been marinating in Hi Mountain jerky cure since yesterday. I've read that most any lean meat is fine, but I got a good deal on a 9lb top sirloin roast at Sam's Club, so that is what I'm using this time. This is my first time to make jerky on my FEC-100, but not the first time ever to make jerky. It is the first time to try out Hi Mountain cure, though.

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