Hey everyone I'm new to making jerky and I've read that fat can go rancid and does not dehydrate well. So my question is how much fat is too much? Is a slight marbeling ok?
This is the key! Saturated Fat does not go rancid very quickly at all unless exposed to oxygen or moisture. If your meat has some marbling and you will have more jerky than you will eat in a couple weeks, Vac-Pac or add cure #1..JJ.
A3110, I sometimes get meat on sale that has some marbling. I always cut off the exterior fat but some marbling won't hurt. My jerky lasts for months in the fridge ( vacuum sealed) after being smoked and dried with some marbling.