Been using it pretty steady,(twice a month for 2 years)since. I will look and see what brand it is. Don't spend a ton if your just doing jerky and fruit. I think this one was around $70.
Got some sweet jerky recipes as well. LOL u will see soon enough!
http://www.basspro.com/Open-Country-7Tray-Food-Dehydrator/product/97756/-1395421
Nice unit after returning the first one on day 1. Just a fluke I guess.
what you gonna dry bro?
Abit pricey but a good unit.
I have done about 7 or 8 different recipes, keep going back to 2. Marinading is the key. 1. the length and strength of the marinade. 2. the length of the drying process.
LMK if you buy it. I was planning on sending you a sample in the box thats being packed this weekend!
I can't wait til you get your 1st deer.
It is an awesome experience and we all will want to hear all the details..
good luck
wheel,
http://tinyurl.com/42wqazn
Guess I will see how it does, customer reviews seem pretty good and if I dont like it she just said to return it. I do like that this one has a adjustable thermostat.
E
with 12 trays i can run about 10 lbs of meat at a time
Made jerky, biltong, and dried chilis this way.
Think of it..........in the old days, people would just hang meat in a breezy place and try to keep the insects away.
I, as well, am looking into a dehydrator. Question about the meats. Do thinly slice them yourself, or ask the butcher shop to do it for you?
NYYankees wrote:
Depends on what you're making.
Most people like thinly sliced jerky.............so what you can do is partially freeze your meat before cutting it WITH the grain. The meat will be very firm and easy to cut with a good sharp knife.
I like making South African style jerky (biltong) where the hunks are very thick.....then I slice pieces off the hunk as required later.
