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Sat, 18 Mar 2000 06:34:11 -0600 |
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Mary,
Well, thanks for bring up a good point. Truthfully, since I'm also
pretty new to this, I never considered temperature as a factor. Just
assumed that a dehydrator was a dehydrator. Guess I have much more to
learn about dehydrators. When I dry my jerky, it end up being pretty
dark brown and leathery. Does this indicate to you that it's cooking
and not simply drying? The toughness is not a problem for me because I
do my pemmican powder in a food processor, but it I'm losing out on the
raw meat benefit, then I need to rethink this. Incidentally, to help
you in answering my question, it usually takes me about 8-10 hours to
dry roughly 3-4 lbs of meat in the Mr. Coffee. Is that too quick (ie.
cooking not only drying)?
Thanks, Chuck
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