Kristina Carlton wrote:

 >How do I know when it's done? I put chicken strips and ground beef in the
 >food dehydrator on 150 degrees about 12 hours ago. While it's definitely
 >'dry' I am not sure it's dry enough. How do you really know?

150 is to me a high temperature. While I haven't done chicken, I usually
use 115 for bison. If very humid in the summer I've used 125. At 115 it
usually takes about three days. One sign that it is dry is there is no more
smell. And it is brittle. For pemmican with a low temperature I don't think
you can really overdo it.

Don.