Thinner meat dries faster.

Leave lots of space around the meat for air circulation.

Ground meat makes great jerky.

I don't bother with the "shooter" for making ground jerky. Just mix everything on a cutting board, flatten to about 1/4" thick and cut into strips and load into the dryer.

Depending on the temperature of the machine and the moisture content of the meat the amount of time to dry the jerky will be about 12hours. The real dry brittle stuff will keep in the pocket of your coveralls for a year and still be good. The moist stuff will be consumed with amazing speed if not hidden well. Women, children, and pets all seem to love jerky.

Good luck making jerky!

Good luck hunting! >>>------------>