It goes to 70C, but when I measured it with a thermometer it went maybe up to 65. Alltho it could take longer to reach 70.
My only problem is that it's not dehydrating evenly. Is there a trick how to pack the meat? Or 5 trays might be too much?
I try to rotate the trays after a few hours, but some pieves were still basically raw after 6 hours, it's like they didn't get any airflow.
Thanks!
130w. Goes like a jet engine lol. It's an exhaust duct fan, industrial grade. They sent me the wrong one by accident. Should cool down the beans in 30s.
Do you guys use curing salt or regular salt is fine, as long as the Jerky stays in the fridge and is eaten within a week?
Are those bromelain meat tenderizing powders effective or just a gimmick? I honestly don't like chevy meat, my gums are horrible lol, so this would be great for me if it works.
What grind size are you guys using for the double bloom recipe?
For reference, I use 28 clicks on a C40 Tigershark for his 121 recipe with a 2 min bloom.
How good or bad is it to use? I was hoping to get one with Artisan, but where I live it would take 3 weeks to preorder.
I'm not completely against it as long as I can track my roasts, and save the data to view later etc.
I got a good deal on it and it's in stock now so I can be roasting in a few days compared to waiting for almost a month.