found it
http://www.backwoodshome.com/dehydrating-eggs-at-home/
they also recommended a dehydrator that will kill salmonilla....
Dry vacuum packed with oxygen abzorber....
deb
Good question. Most cheap dehydrators don't have any temp control, I think mine only got to 120-130? does have a fan. Don't remember, put a thermometer in it once curious. I only make venison or beef jerky with previously frozen meat just in case of parasites, same with pickled fish which cooks chemically with the initial vinegar brine, recommended to be frozen for 48hrs (I wait 30 days :-D)
Someday maybe I'll get a good dehydrator, the Sportsman's Guide has a decent one, where I get some of my sausage supplies from LEM has some nice one's also but both are $$