First time making ground jerky

[sledhead01]

So I am going to be making about 50 lbs of ground moose jerky and I have never made ground before.  What temps do folks out there use and approx how much time am I looking at.  Have always made whole muscle jerky but this time have ended up with more good meat that is in smaller pieces.  Do I need to add any sort of binders or anything.  Not planning on adding any other sort of meat in.  Just straight moose.
Any info would be appreciated. 

[TedEbear]

Did you browse through the Jerky section of the forum yet?  There are lots of ideas in it.

[ragweed]

Wish I had moose to make jerky with!!  When I'm lucky enough to get one, I grind the deer coarse and add only seasonings, no "binder".  Then I stuff into casings (There's a post on here somewhere), slice and dehydrate.  Usually takes about 7 hrs at 150* F.  As Tbear said, there's lots of good jerky info here.  I'm certain you'll find something that works for you.