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I've been at it for about a year and got a neat book last year from Campmor.
 One thing that was sure a suprise; it is easier to dry meats than
vegetables.  I ran into a problem with mold growing on my jerky, which I had
stored in air tight (or so I thought) plastic bags.  Anyone with any ideas on
how to prevent it?

Thanks, and Keep Rhyming.

Kevin (Paddington Beer) Buffalo, NY
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