I've done tons of regular jerky and just ordered a gun for making jerky out of ground meat that should be here soon. I've been reading posts about ground jerky and have a couple of questions:
My typical recipe has about 5 oz of liquid ingredients per pound of pre-dried meat. Probably overkill but I like it to be good and juicy. From what I'm seeing on here, you don't use nearly as much liquid ingredients with ground beef. Is that correct and, if so, what's the maximum amount per lb. that you recommend?
I've seen a lot of comments about cures. I've personally never used one with sliced meat and never had an issue. Is ground meat different? Is a cure necessary when drying ground meat?