Somewhere along the line jerky stopped being jerky and started being cured steak. I guess what I mean by that was I recall jerky being very dry and these days it's all slimy, wet and anything but dried beef.
I buy a bunch then put it on a cookie sheet in the oven at 180 degrees or so for several hours to finish the deal. Only then is it what I consider jerky. I also add flavoring but I do it more to further dry it out.
I imagine manufacturers stopped drying it so far to reduce energy costs.
In fact I had just put a batch in the oven 10 mins ago
