>Quick questopn for those of you who make your own
>jerky - is it better to "open" the dehydrator up to
>get as much airflow as possible, or should the airflow
>be reduced to a minimum?



The drier should have an entrance and an exist for air. it  doesn't need to
be big , the most important is that the air circulate constant. Drying in
the dark and at low temperature  is less damaging to the food ( obvious with
fruits and greens,they keep their original color ).
I have one drier in the shape of a cube with 2 foots sides and only an
electric element of 140 watts at the base  to maintain the airflow.The
temprerature inside never goes beyond 38 celsius.
jean-claude