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LOL! Figured as much! OK: I make a tinfoil "hood" that I place over the stovetop downdraft fan, and tuck it into the top of the oven door, held slightly open by the wooden spoon ya see there <just the handle.> That spoon keeps the door slightly open AND depresses the oven door switch, turning off the oven light, AND allows the convection <internal fan> feature to operate. I set the oven for about 125*, turn on the downdraft and away she goes. Great dehydrator!
I really don't have a set recipe, Wilson. I use a slightly reduced TQ amount for curing then called for. This batch was 5.5 lbs and I used 4.5 tbsp of cure. The rest is Kosher, soy sauce, wine, and cumin-onion-garlic powders and CBP. Sometimes Smitty's hot pepper mix, some times a shot of wine vinegar... sometimes... Mustard.... heh!