Mary wrote:

> Dear Hans,
>
> meat. My only problem with ground meat is sometimes it gets too brittle and
> I have found at least that turkey meat (ground) is hard to grind up in my
> food processor. Also, even if I did not grind it up, it got too brittle to
> even eat as jerky, it was more like steel when it was done. Maybe I dried it
> too long? Hans, how many hours do you dry your ground meat?

I never use ground meat.  I usually use London broil and get the butcher to slice
it for me.  As far as being brittle 'steel', never, never, never, never store
jerked meat in the refrigerator.  This WILL make it into brittle 'steel'.  Speaking
from experience, of course.