Ingrid Bauer/Jean-Claude Catry wrote:
 >> Do you mean simply to air dry the meat when making
 >> jerkey? Without the use of a dehydrator?
 >
 > it is allways the circulating air that dry either it is made by using
 > heat
 > or a fan , as long the air is not too damp to start with

Simply setting the meat outside on a rack in bright sunshine will work.
On a hot day it can be done in one day if sliced thin.