Hi Jonathon, what drying temps and cycles do you recommend for whole muscle jerky strips cooked quickly to 160 degrees and then dehydrated? I’m interested in this method, but noticed most of the recipes on here are dried very low and then brought to 160 at the end. My custom dehydrator can range up to 200 degrees and be vented/closed so it’s fairly flexible.

Jonathon Thanks, we’re going to try this method today and compare to my usual “160 degrees until it’s done”, I’ll let you know how it goes. How much vacuum pressure is normally used to tumble the meat? I’m wondering if my cabela’s vac sealer has enough power to make a difference in the marinading process.