Todd,

I posed a similar concern awhile back and Ray Audette replied that the
dehydrator kills the bacteria if you leave the meat in there until it's
truly dry (about 5-6 hours).

John Pavao

----------
They're downstairs drying right now, but I have to say that I'm a
bit squirmy about eating them, what with the possibility of E.
Coli and all.  I don't really know if the sodium nitrite would
have made a big difference in this respect.  So, I guess I'm
wondering if anyone can reassure me that these things won't kill
me?

Todd Moody
[log in to unmask]

PS  My son saw the NeanderThin book the other day, brought it
over to me and pointed at the picture on the cover, asking, "Is
this you, Daddy?"  I have to admit, I could pass for that guy.