, and then dry while constantly homemade beef jerky meat fluff stirring, rely on the meat and meat between

Don't know how you make, if it is fried, then cut the time to follow the grain of the meat shredded or sliced, marinated in the time to be a little more forceful because of the velvet is produced by the time to produce the fine not broken meat produced. Fried when not completely fried dry or you said the velvet is fine meat will be fried burnt, production success after drying or drying, so basically can make their own velvet beef jerky, but after all, their own handmade did not buy the effect is so good.

Are you talking about meat floss or jerky? The point of both is that you have to cut or tear the meat into strips along the grain, and then keep stirring while drying, relying on the friction between the meat to raise the lint. Bread machine can be done, I have done many times meat floss pile up very successful with the outside of the same

Don't know how you are making, if it is fried, cut with the grain of the meat shredded or sliced, marinated in a harder, because the pile is by this time to produce a fine unbroken shredded meat produced. Fried when not completely fried dry or you said the fluff is fine meat will be fried burnt, production success after drying or drying, so basically can make their own jerky with fluff, but after all, their own handmade did not buy the effect is so good