I have been making jerk for some time and i think you will be ok... Allways make sure the meat is as clean as you can make it. Stomach or lower digestive contamination is your biggest fear.. I personally do not like using a dehydrator without using a preserative.. your oven will do a good job set at about 200f, with a fork in the door to keep a small crack. Prob nothing wrong with dehydrator, i just want to get it a little hotter and it only takes about 2 hours to make..I dont think my jerky will keep as long as traditional dehydrator. but that is not a problem because it will not last long enough to go bad
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