When I make my home made beef sticks or pork they always turn out real solid, like they are packed to tight. They don’t taste back but they are solid and a little on the dry side. How can I correct this.
Thanks
Bob

Can you tell me how to correct this problem PLEASE
Thanks
Bob

I used 80\20 beef and what cooking them at 220 degrees, then I read an article that said you should start them as low as 130 degrees, but the lowest my oven goes is 170. Can I do that and then gradually move it up until I get about 140 degrees internal temp. Hope to hear back from you soon, I’m making some now, letting them mairinate in fridge overnight.
Thanks
Bob

DO you let the temp. get to 160 before you take them out? Don’t they get to dry. Because they still keep cooking after you take them out don’t they.