I have what looks like the same dehydrater as the original post in this thread. I have been using it for ages and it works great (and quiet too)
jerky1.jpg
jerky2.jpg
My father inlaw even bought one for himself after he saw the quality of mine - he previously had this noisy round thing that he got from Myer for $60.
In terms of recipes, one thing I always add is curing salt (ie sodium nitrite - not table salt) and cure the meat for 24 hrs prior to dehydrating.
It is the nitrites that give jerky that bacon / salami style taste that I personally like. The meat turns salami red as it dries ...but most important is that curing prevents you from getting botulism from bacteria! I use kwikurit standard. 1 KG only costs about $8 and is enought to cure 750 kg of meat.
I buy it online from here:
http://www.butcherathome.com.au/shop/kwikurit-standard-p-32.htmlI also buy all my sausage casings, victorinox knives etc from there too. You can buy various flavoured jerky seasoning kits that already have the sodium nitrite cure included ...this is an expensive way to go though in my opinion (just like home brew shops selling turbo yeast).
Hope that helps somewhat
Kapo.
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