So I'm sure this is brought up often, but I'll bring it up again for discussion.
I have been dehydrating in my Nesco dehydrator since Christmas.
I've finally got something that's working, but I want to keep tweaking. Of course, I want to keep things safe as well.
Originally when I started I used the suggested safety heat of 160 degrees.. The jerky would finish fast, in about 3 hours but it remained crispy and tough.
I started to experiment with 20 minutes or so at 160 and then dropping down to 140 for the remainder. The jerky got better.
Now I am wondering if I even need that time at 160?
I use Flank Steak and will eat a pink flank steak, so I am trying to learn the difference when I do jerky.