Sure, I have a Presto Dehydro dehydrator I was given as a Christmas present, 2 Christmas’ ago.
As cardio patient, I’m not supposed to eat “red meat”, meaning Beef. I’m not a really big fan of Chicken, and certainly not like my wife. She could eat chicken every day. :face_with_stuck-out_tongue_closed_eyes:
So, I kinda scoured looking for Jerky recipes using Pork, and found Pork Loin works really great to make Jerky with.
I do remove the fat cap, and try to get as lean a piece of Pork Loin as I can find. Plus Pork is one of the most inexpensive meats I can find. (Retiree friendly meat. :grinning_face_with_smiling_eyes: )
I don’t think meat types care too much about what they are marinaded in. So I wound up using one developed for Beef, to do my Pork Loin in.
I take the Loin and cut it into “chunks” trying to guess ~ 1 pound pieces. Then package them and freeze the “chunks”.
When I’m ready to make Jerky, a chunk gets cut up with my meat slicer while still frozen, into dollops. (Sliced across the grain.)
Marinade to your desired flavor.
Then I put the slices (round cross sections) on my racks, assemble the trays, and set the dehydro for it’s maximum temperature, which is 165° F.
And let it run at it’s maximum temp for the duration.
I read a lot of posts around about dehydrators not reaching leathality temperatures. So I tested mine and found it actually hit 173° dry (No meat), which I’m confident is hot enough. That was on several planes.
Plus I use Prague Powder #1 (Cure #1) in my marinade. I proportion it by weight, accurately.
I’ve also monitored my process enough to be satisfied I’m hitting 40°-140° in 4 hours.
And finally, if results count, I haven’t ever gotten sick from my Jerky, nor anyone who’s eaten any. :face_vomiting:
So if anybody has died from my Jerky, they haven’t told me… :crossed_fingers_light_skin_tone: