hmm... i didn't think of the "low heat vs. air dry" scenario... it may be interesting to try both methods!
sabertooth, you mentioned how the fat attached to the lamb meat made for a good texture and flavor, do you feel this fat content is necessary for the system you've devised to work well? just curious, since the rabbit i plan to make jerky with is a fairly lean animal... most of the meat is just that, muscle...
No.... Fat meat isn't necessary for air dried jerky. Most people advise against using fatty meat because fat will become rancid in jerky after a few days.
That being said I am a fat addict and love the flavor of the creamy jerky, that I will eat before it ever has the chance to take on a rancid taste.
also, i have yet to "man up" to the high meats... is this truly what's created with your system?
No.. You don't have to let it become highmeat.
I use pre-aged meats and cut it real thick, in order to give it the quality of aged meat.
If you wish, you could use fresh lean meat cut thin, and dry with the fan on high setting.
This way it may only take a few hours to dry, not long enough for the meat to go HIGH.
