Regularly, when I make a batch of jerky, I tend to forget about it as something usually comes up or I am busy with other things, and I am unable to "harvest" it until well after the preferred 9 hour mark (this most recent batch I made yesterday/last night was on for a good 13 hours).
This usually results in over dried jerky that has taken on a crispy texture, and actually has a crunch to it like a potato chip. I must add, the jerky is by no means tough or overly chewy at all. This has happened to me on a few occasions.
Now while one would think this is a tragedy or a waste, I've come to actually enjoy it.
Does or has, anyone done this? And am I the only one who actually likes it?