I was meaning the jerky will be from whole muscles not a grind.I dont know what you mean by full muscle recipe. Dont you grind the meat for sausage?
If you go by weight i dont see where there is a difference between ground or chunks.
Aah,that makes sense. I never use grind for jerky,that's why i was wondering. My favorite jerky is to slice it and marinade it in salsa for a couple of hours then dry for 8 or so.I was meaning the jerky will be from whole muscles not a grind.