I just get a roast and have it thinly sliced.  I then cut up the slices
into narrow strips and put them overnight in the dehydrator.  I guess you
could do it in the oven if you could find a way to maintain a temperature
of 140-150 (like with the door half open or something), but the dehydrator
is only about $29, so it's worth it.

I was using garlic powder, black pepper, and chili powder, but I found that
I like it ok without it too.

John Pavao

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I have to at least try this stuff.  I don't know anything about
drying meat, however.  And what sort of meat is good for this?
Is there a special cut of beef that is recommended?  Can I dry
meat in the oven, or do I need to buy a dehydrator?  How long
does it take, etc....  Do you use any seasonings?

Todd Moody
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