I love my dehydrator. I really super muchly do. Imagine, meat with enzymes in tact. Here is my low-temp jerky recipe.
2 lbs quality local beef, organic grass fed is best, thinly sliced
Fit a bowl with a plastic bag to make the marinade.
1/2 Cup red wine
4 TB soy sauce
1 tsp creole seasoning
1 tsp granulated garlic
1 tsp granulated onion
1/2 tsp ground rosemary
1 tsp ground black pepper
2 TB water
Slice the meat into 1 inch strips. Trim away fat. It won’t dehydrate properly. Save it for stock or dog food.
Place the strips of meat in the bag and squeeze out the air. Massage the marinade into the meat. Refrigerate for 4 hours or over night.
Set dehydrator to 110 degrees. Remember, we’re keeping the enzymes in tact. Lay strips on drying racks. Excess marinade will drip off so do this over the sink. I usually use 2 racks for this. Dry for about 8 hours on bottom shelf of dehydrator. Fat can drip off, and you don’t want it to land on other foods you may have drying. Jerky is ready when it cracks but still feels gummy inside.