Master of the Pit
SMF Premier Member
- Joined Jan 13, 2008
OK so i am interested. Tell me all the reasons I want to do this. I am looking at a Nesco FD 80 and a 9 tray used Excalibur.
Ya the FD 80 Nesco is square also. Still looking
Cuz ya can!
If you sell that much you should have a smoke house outdoors. Do a search and advertise with scenting the neighborhood at the same time, just a thought.I'm alittle late...since you already ordered...Been crazy around here
Gut I would have suggested the cabella's unit
I'v had american harvest with great luck...I just had 2 fail in the last month....BUT THEY WERE BOTH 15-12 YEARS OLD RUNNING 5-7 DAYS A WEEK NON STOP...Till the thermostats go south...either no heat or full on cooks the jerky
Nesco...I've had a few of those, they're allright, but the heat wasn't accurate...I used a temp probe to check regularily
Hell I even have an OLD ronco...It has a batch of modello peppers for pepper powder in it now
My opinion IS biased I sell about 500 pounds of Jerky and stix per year, I also grow and produce ALL of the spices in my jerky,That's how you get the best flavor without all the additive crap they put in for color and long shelf life
Little off track My point is I got the biggest dehydrator I could at Cabella's I hate the trays...they suck chit...they REALLY suck chit...But I love the crap outta the dehydrator, As a matter of fact...I have orders for 45 pound of jerky, that I'm firming the meat for now
If you sell that much you should have a smoke house outdoors. Do a search and advertise with scenting the neighborhood at the same time, just a thought.
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