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Any kind of meat is good in chille. Or a spicy jerky if allowed to soak in a brine for two or thee days and was sliced thin. (For really gamey tasting meat. A jerky brine would need to be changed-out a couple of times during the soaking period.) But considering how expensive jerky is in a store. A change of brine once or twice isn't all that costly considering how much meat your soaking. To make any type of brine? If you have a kitchen blender your good to go.
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