I opted to try something I’ve been noodling for a while – what if I don’t pat the strips dry after marinading?
This is where I have a lot of the fun! Things don't have to be right or conventional here, this is where we are allowed to make mistakes and learn with no consequences.
The texture was a bit off due to an imbalanced ratio of dry to wet ingredients. The key learning takeaway from this experiment was that you definitely need far less liquid ingredients when making ground meat jerky.
How To Make It?