Anyone experienced with food dehydrators?

[Inchworm]

I made one that sustains 115-118 degrees F.

I tested it on apples, and it rocked!

I want to try venison jerky, but don't want to poison myself.

Any links/suggestions are appreciated.

Thanks!

:hi:

[NMDemDist2]

1. the folks in Cooking and Baking may help on this question too

in fact I think there was a thread over there on this subject

:hi:

[Inchworm]

2. Thanks

:hi:

[hippywife]

3. Bvar posted this link some time back in the

Gardening Group. I haven't had a chance to read through all of it yet so not sure if it covers meat.

http://www.countrysidemag.com/issues/92/92-4/dry_it_youll_like_it.html

You might also ask Tab. He dehydrates lots of meat for jerky.

[Inchworm]

5. I think I "hit Tab up" the day I OP'd

:rofl:

Yup, I got some good info.

Thanks.

:hi:

[Le Taz Hot]

4. Garlic and onions.

Not together, of course, but if you slice them and put them in the dehydrator, when they're done you can use a food processor or blender to make garlic powder and onion powder. I know this seems like a lot of work but the taste is unbelievable!

[Inchworm]

6. I bet that IS yummy!

I used to use the pre-diced, soaking in oil, garlic... then one day I used fresh. I never looked back.

Thanks!

:hi: