>OK, so I just got my beautiful new 9-tray Excalibur by UPS!  It says to
>set it at 145 degrees for meat, but my instinct is that it's too warm.
>I got this model to avoid "cooking" my jerky as I most likely was with
>the old Mr. Coffee w/o the thermostat.  What's the conventional "Paleo"
>wisdom out there?   i.e. What's the best temperature for making jerky in
>order to dry it safely (for maximum nutrient/enzyme preservation) with
>no bacterial threat, but still avoid cooking it?


dry below 105 fareinheit at least. Over and you  start to loose the enzymes.
10 trays of 2 feet x 2 feet  of 5 mm slices dry in 2 or 3 days/.
to dry with only  a fan without heat  is even better specially if your
ambiant air is dry.  you can dry in your fridge on screen or hanging , if
your fridge doesn't store too much wet things like fresh vegetables or
fruits. and it is not crowded so the air can circulate.
jean-claude