in a food dehydrator. Mine is a really basic model, one temperature apparently, 5 shelves, it was free and has no instructions.
- is the temperature sufficient to kill salmonella etc already present in poultry, pork and pork?
- what are your favorite recipes and how long do you run it approximately?
ok maybe that was really 3 questions.
Unfrozen Cave Man Lawyer say pack in salt, wait till hungry strip off bad stuff and eat pink insides.
it would be hard to measure inside temperature of 1/8 inch strips wouldn’t it?
Really, I think those automatic ones, you just press go and wait…
If you want red meats to come out red , infuse nitrogen to expel the oxygen…I hear.
I just read stuff on the net, I don’t know anything about it.