Just finished up my first batch of jerky. I used London broil sliced 1/8 inch thick. I picked up some hi mountain jerky cure and seasoning. Seasoned it for 30 hours or so. The directions said cook on 200 for 2 hrs and check it. If not finished up to one more hour but no more than 3. At 2 hours it was still pinkish so I went longer and pulled at 3 hrs. A few strips had a little moister spots on them. Other than that it looks finish. Should jerky have any moister on it when pulled? Here's what I ended up with.