> For meat the best way to dry them is by cold ,
> hanging in thin slices in the
> fridge. Drying by heat (even gentle heat) seems  to
> produce more sugar in
> the end product (the taste is sweet).
> By cold,  the process is slower but the flavor is
> more like an aged cheese
> or a raw ham and sausages.
> your dryer seems to be an oven because 105 f is just
> barely over the body
> temperature so not very noticeable.
> jean-claude

Is there a good resource where I can get more info on
drying meat and other foods?
_____________________________________________________________
Do You Yahoo!?
Free instant messaging and more at http://messenger.yahoo.com