What is the difference between making "Dried Beef" and "Jerky", other than size of meat cut?
Yes they dry differently and temps can vary, but it seems to be the same process. Cure/flavor & dry.
Jerky can be dried without as much heat, but dried beef should be brought to safe temp. (I do both with either.) I imagine it is because of it's thickness.
The cures are similar and texture is similar. So what is the differences, other than jerky can be chewier, or drier?
This may be a newbie question, but SMF search, nor Google, was able to give me any info as to differences.
AND... if there any reason not to use a more marbled meat (cheaper than eye of round) for either, if you aren't planning on storing for long time without freezing or eating in a couple weeks with refrigeration?
Thanks for your input. I appreciate it.