I trimmed and ground a 1.5 lb eye of round, mixed in cure and spices yesterday. Ready to smoke today, never tried ground jerky before, hoping it works! Seems like it will just be a flat dry hamburger patty lol
If you can go lower on the temp I would. I use a step system and ramp up the temp. I start around 120 for the first hour, no smoke. Then add smoke and up the temp 10 degrees. Add ten degrees temp every hour until you get to 170, or until the texture of the jerky is where you want. Using this method you'll get a better texture. Keep in mind though that you'll need to use cure in your mix.
I think it's done already...
It looks all dry top and bottom. Once it got solid I took it out of the pan and put it on the grate, I'll post a pic, just in case someone sees this right away and can help me judge
With ground meat jerky, you are good to go as long as the internal temp was above 156. Other than that, as far as texture goes it's a personal preference thing. If you went with the 170 pit temp you are probably fine for IT on the meat as it doesn't take long to get a thin layer of meat to the required temp. So if you like the texture then you are good.