New to this forum and jerky making. I bought cabela's 6 tray dehydrator and hi mountain spices. I used Eye of round meat with low fat and cut my pieces 1/4" thick. I let the meat sit for 30hrs before dehydrating. I did the following times 1hr 45 minutes at 160degs turned to 150 degs for 30 minutes turned to 145 degs for 6 hrs. My jerky was cooled and tested to see if it cracked when bent and it did. some pieces were crunchy on the outside but still tasted good. My question is my meat has a dark maroon color. I am used to fresh jerky being black or dark brown. Is this okay to be this color or did i do something wrong?