Making jerky sticks from ground beef (93/7) with High Mountain seasoning. Used two different flavors Hickory and Mesquite. Also looking at strips versus sticks. Followed the package directions. Added a TBS of brown sugar per pound of meat.
Both were great and easy to handle in the MES.
|Ground Meat Jerky|
|1 Hour||MES 210|
|2 Hour||MES 210|
|3 Hour||MES 210|
|3.5 Hour||Done at IT 165 degrees with meat probe|
Finished and cooling off. Ready to eat.