Making beef jerky in oven... almost done, but glistening with melted fat
My beef jerky is a deep brown in the oven (been cooking it for about 5 hours in a 175 degree F oven with the door open a bit. It has a nice texture, but what concerns me is the melted fat i see on a lot of it. I used bottom round roast and trimmed as much fat as possible. Should I be concerned? Should I wipe off the fat before storage? Will this make my jerky last for a shorter amount of time?
Just wipe the fat off...you'll eat it before it can ever go bad. lol