This allows for easy dishwasher clean up and has just the right amount of square inches to make 5 pounds of jerky in one loading. The result is a jerky dehydration time of 8-10 hours with only one rotation of the trays being required. Best of all these units incorporate a horizontal air flow technology. That is the air flows from the back of all trays simultaneously to the front of all trays. This gives even cooking and no rotating as well as about a 6 hours cook time versus 8-10 for circular stackable units.
Smoking provides a more natural flavored jerky.
It also tends to be more tender. Meat is slowly cooked and dried at around 150 degrees for approximately 10 hours in a lightly vented enclosure that is filled with smoke and a heat source. The heat to cook the meat is provided by the use of either an electric heating element or charcoal. Because of the difficulties associated with keeping charcoal at a consistent burning rate for the 10 hours required, it makes practical sense to use electricity as your fuel source. The result is a slow smoldering smoke and more consistent heat that provides for a superior smoked jerky.