Joe Hell do you just stack the racks on top of one another with meat loaded? then load in oven and bring it up to 160?

Joe Hell Wow! I think I need to reevaluate my technique. I cut it 1/4" and let it go 12-15 hours until its quite hard. I want a softer jerky. I bought the Weston to send jerky to everyone for Christmas. Have about ten pounds done so far, but it’s pretty tough stuff. Been making it for 20 years in a Nesco, and that was the way I always did it… I need to make another 15-20 pounds and trying chicken for members of my family who don’t eat red meat. Using Excalibur Sweet Teriyaki. hoping I did it right…

Joe Hell Thnks for the info! How long do you cook in the Weston?

Any tips for those of us not using a tumbler and using a Weston dehydrator? I can get it pretty close to 160 deg, and don’t mind marinating it for a while. Thanks, John