Jerky ?= Ground Meat

[Jmnhunter]

when i make jerky, i like grinding up the meat and using my jerky gun as I get even consistency and faster for me. Until the last few batches; i haven't done the recommended 160 degrees in the oven before the dehydration process; so my question is what temp do you put in the jerky in the oven and how long to kill off any potential bacteria (no thermometer) and then how long do you dehyrate for? the last few batches I did this too, i winged it as far as the oven time until the outsides looked grey and then when i dehydrated the strips, they got too dry--they were in the dehyrator for maybe 3 hrs

[Fredd]

I stack four trays on each of my units and set at the highest setting (145 on one and 155 on the other). I run them about 6 and a half hours. I always freeze my meat prior/after grinding to kill off diseases, etc. I think it is suppopsed to be frozen for 30 days or so, but don't quote me.

[RIPN LIPS]

I do mine in the smoker at 140-150 and keep rotating the racks until i get the consistancy i'm looking for. Jerky is a trial and error everytime. I also recommend grinding 2-3 times, this helps when using the gun, you get good even, thick strips.