It's nowhere near mealy. Check the recipe to see how it's made (I roll it/press it flat). I don't get it get "overdone" and I use allulose, which keeps it bendy/tender (and a tiny drop of molasses per lb of meat)
Discussion
Ok, that makes sense. I've never even thought of using it. Thanks for broadening my horizons 🫂. I'll check it out!!
I'm diabetic, and Allulose is the only sweetener that doesn't raise my BG.
I got tired of the store bought stuff having literally cups of sugar per 2-3 oz of jerky (and whatever other trash they use in the ingredients).
Yes, found that out while losing weight and looking for protein snacks. It's awful.
Yeah, that's why I like this. It's more like the consistency of fruit leather, only meat! Lol
YW