>>656567>>656498You don't have, "high fat jerky". Jerky does not work that way at all. You trim all fat off and leave only use lean meat with low fat content. It is why wild animals like deer, elk, and bison are amazing for jerky making while fattened cows are not nearly as good.
>No temp at all , just drying . Really because I swore I read "Nah. 165", "Getting over 165", "Heating to 165", and "Make sure it gets over 165 degrees F at some point." in this line of conversation.
