Re: making jerky
I have the dehydrator and love it for jerky. I leave it in the unit for 36 hrs and I use all 5 levels and jam it full, but don't put pieces on top of one another and cut each piece a little thicker than usual,about 1/4 inch. I usually buy a 5+lb. London broil cut it up into desired pieces with a little fat ( cut off the big stuff ) and marinate it for 4hrs. in a teriyaki,oyster flavored sauce and a smidgeon of Dale's sauce,add salt,pepper,garlic powder,onion powder and whatever you think would go nicely with this and mix it up real good and cover and place in fridge for 4hrs... Afterwards, put all pieces in hydrator, put top on and leave it for 36 hrs.. This amt. of time won't make it too dry, but once you start eating it, Well, it's like sex, you have to finish the job or you feel like you wasted your time...Very hard to put down....ENJOY