Got 2.5 lbs of London broil sliced and marinating in the fridge. I'm making jerky tomorrow and I'm using the James Jerky Dryer for the first time. Does anyone have any tips for its use? The instructions recommend a cook time of 5-9 hours, but that seems way too long to me.
There is also a sentence in the instructions that I find confusing - "Depending on the amount of meat it will take 2-4 hours to get to a temp of
160F, then lower the temp
170-180F for 3-5 additional hours"
I'm new to making jerky and I'm also confused. What is the optimal cook time and temp based on your experience?
