keystoneMAN 85 said:
Woodywoodduck said:
keystoneMAN 85 said:
Woodywoodduck said:
SouthPaw0180 said:
I got a food deydrator awhile back
Care to elaborate? You still on that binge that a dehydrator doesn't get the meat to a safe temp?
Isnt no binge.....KEEP Using them and keep using NO Sodium Nitrite, 1 day you will be
and wondering why...then a little lightbulb will go off in your head and you will then understand why you and others were warned!
145 degrees is NOT a SAFE Temp to make jerky or any other cured meats!!
145 may not be safe - that's why we run them at 155-160. 20+ years of making jerky and no one has ever been sick, I think the track record proves itself.
You must have an old dehydrator?
Most newer Dehydrators only go to around 145-150...150 is STILL to LOW!
People who run out and buy the dehydrators to make jerky should do 1 of 2 things....
1- use their ovens, set on the lowest setting, normally WARM setting and crack the door to let the moisture escape
or
2- use the money they would have used for a Dehydrator and buy a GOOD Adjustable Electric Insulated Smoker!
MORE can then be done with the Electric Smoker...Much Much Much MORE
Jerky, Snack Sticks, Bologna, Dry Beef, Smoked Cheeses, Smoked Fish, ECT......