I usually set it to go for 8-10 hours at 135, and then start tasting. Then I’ll set it another hour or two at a time until it’s done. Probably closer to 12 overall. I’ll do the final hour at 160+.

It’s pretty tasty, I think it’s a little too lean though. The leftovers with beef and pork mixed together are little better texture.

Beef on the left, pork on the right. Most have Worcestershire sauce and liquid smoke added, until I ran out of Worcestershire. I did 2 pounds of beef each with summer sun blend and bonfire blend. 1.6 pounds each of ground pork with porky power and hot & spicy rooster dust. 1 pound ground beef with random stuff including my own hot pepper dust. And then mixed all of the leftovers of each that weren’t enough to squirt out of the jerky gun. Haven’t tasted that one yet.