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Isn't there some sort of dehydrating salt that's suppose to be put in the dehydrator? I bought one and after failing miserably at everything I tried to dehydrate (except bananas) I gave it away. But I remember that there was some sort of mixture that had to be put in there with the food.
Also, what type of meat are you using for the jerky? The cut is apparently important because when I go to buy the meat for my father-in-law (the new dehydrator owner) he's always very specific about which part of the cow I get. And also asks that the butcher cut it for me/him. I just say I'm making jerky, give them the meat and they know the right way to cut it for me. |
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what if you were to open up the dehydrator and put some sort of wet seasoning mixture on every hour or so? Do you think that would hinder the process too much? Or could it possibly help make it be a little less dry??
And I agree with the different meats on diff levels & times.... Have you tried deer meat for this? We have a friend in Arizona that sends us jerky once a year and he uses deer. While I never thought I'd EAT deer.... It's pretty dang good. Maybe I'll have to get ahold of him and see how he does it. But I'm thinking it involves stuff only a "mountain man" has access to. |
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I haven't made anything in my dehydrator for a couple of months, but I am definitely going to try out these suggestions and see what happens!
rt49andellis: We actually do use deer for jerky...we have for years and love it that way (incredibly dry or not, haha)! |