I've been reading a while on how to make Jerky, and know that too much fat can possibly cause some problems. I'm finally ready to give it a shot and bought some Eye of Round. Of course you can't see exactly what you're getting until after it's sliced up. Does the fat content in this meat look OK, or does it look like it too much and is going to need to be cut out, or what? I know you're going to have some, but I guess I was thinking it should be less that what it looks like it has.
If it matters, I'll be using an MES 30 or 40. Thank you for your help.