hey guys just wondering if i could get some help / answers on making beef jerky.
i had some flank steak and found a recipe for making some black pepper beef jerky.
i did not use cure#1 and smoked it around 225-250.. (i think my temp was too high?)
my cuts were a little bit thick so i layed in on the trays.
smoked it for about 3.5 hours.
i find it was very burnt on the outside but was very moist in the inside.
again i am a newb so just wondering what i did wrong here...