u/Arroya_Err

I started making jerky a lot more often and my little dehydrator is struggling when I try to make a decent sized batch. the trays get crowded pretty quickly, and I have noticed some pieces finish sooner than others. I’m looking for a dehydrator for beef jerky with enough space and decent airflow, but I don’t really need a bunch of fancy features. My usual process is thin sliced beef, the proper food safety heating step, then drying around 160°F until it reaches the texture I want. what size or style of dehydrator has worked well for you?

Thanks in advance for sharing what you use 'ppreciate yall!

I like a name but i keep seeing it everywhere lately. not sure if i’m just noticing it more now. how do you decide if something is too common?

my lease has unclear guest rules but management mentioned limits. how strictly is this usually enforced in practice?