Quote:
Originally Posted by smack
how do you usually dry it when you make it? food dehydrator, or open air drying?
i have been wanting to try making it myself, but i am god aweful lazy sometimes.
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Ok I have 3 ways. (we are jerky fiends)
Food dehydrator - its ok, though kind of limits the amount you can make and you MUST rotate the layers.
Smoker - Best way but takes awhile and baby sitting, needs non hot smoke in the 100 to 130 range. Gives good extra flavor.
Standard stove - Leave door cracked open, put oven on warm or lowest temp. Leave 8-12 hours depending on thickness. Allows for up to 4-5 racks at once. *use drip tray at bottom.