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I guess I didn't phrase that properly. LOL I was trying to ask what it would get down to when it was done.![]()
Like most cooking, there isn't a set in stone number. I didn't slice the meat half-frozen, so the slices vary a little in thickness. Thinner dry faster, thicker spots dry more slowly. The goal is to remove enough moisture to make it stable. At that point, if you fold the meat with the grain you will see white fibers in the fold, and it won't break if you bend across the grain. Ideally I check it every hour and remove pieces that are done. But I went to bed and just shut it off in the a.m.
If I had a small humidifier attached to the humidity controller, I could set a lower limit and just maintain whatever humidity level I wanted.
Just to set the record straight, mine is only half the size of my dryer... just slightly taller...![]()
Oh my goodness!!! I did not even get it until now. And I saw this yesterday on facebook.![]()
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