Jerky needs to
be dried at a temperature between 140 and 150 degrees for at least four
hours to keep it from spoiling.
Uniform thickness
& size are very important if you want that perfect batch of jerky.
The slices should be no larger than 5" long by 2" wide and
¼" thick. Cut thin slices against the grain. This is really
important for lean cuts of meat, otherwise some will be like leather,
others like paper and some ok. Take the time to get rid of all tendons
& gristle. They're impossible to chew all dried up. Trim all visible
fat, it can prevent the jerky from drying properly and can go rancid.
Be careful with pepper, it dehydrates also.
