I recently bought a jerky cannon from LEM to try some ground beef jerky. I'm reading the instructions and it says to do it 200 degrees in the oven. Is this right? Seems awfully high to me, most jerky I've done is around the 150 range. But that was all cut strips, not ground.
200 just seems like it's cooking the meat instead of dehydrating it to me.
200 just seems like it's cooking the meat instead of dehydrating it to me.