I thought
that all ground red meat is fairly fatty. How long does it last and how do
you store it? Do you use salt or any other additives?

Venison and buffalo are leaner than beef; these creatures do not have fat
marbled in their flesh. Buffalo is, in my opinion, the best choice for
jerky. You could also use ground poultry breast.
Remember that you will need to use a light hand with the spices; they will
taste much stronger when the meat is dehydrated.
I store jerky in the freezer (because I have plenty of freezer space).

~~~~~~
Stacie

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