I recently tried a 5# batch of ground beef jerky using a seasoning pack and plastic form from sausage maker.
The taste was great but I found that after the initial drying a lot of fat had come to the surface and congealed.
I put each tray back in the oven one at a time to liquify the fat then mopped it up with paper towels. After a couple days the fat started coming out again on its own and I was worried about safety so I tossed the rest.
Any ideas what could be going wrong? Perhaps I didn't dry each rack enough or something. the ends of each rack of jerky was a lot more red in color and more chewy while the stuff in the middle was still more brown than red and was like tough meatloaf and not like jerky