>jean claude, i noticed the half dry ground lamb jerky tastes a LOT better
>half dry but I was worried about how long it would keep. How long do you
>think it would keep "Half dry." Actually I want more bacteria in my meat
>anyway, so maybe I'll try more "half dry" meat.

i keep meat for months in my fridge. They just dry out slowly , if the
environment of my fridge is too wet because overloaded i scrape off the
slimy layer that got formed on the surface and put the thick pieces in the
drier to dry the surface and put it back in the fridge.

jean-claude