Beef jerky Help

Get your smoker back.....Seriously, I hate dehydrated jerky. I have done well over 1ooo# in the smoker. Sooo, that's my method.

Thanks for you reply d.merrell,
A smoker is not an option here right now. Next time I move, a smoker is on top of the list.
It's great weather for jerky on the smoker right now. I am already regretting it.

My first homemade jerky was with a Nesco Harvester. Because of the cold Iowa winters I do most of my jerky making inside. It sounds like you have the correct temperature. I have found out it's all about time and texture. There is a fine line between done and over done. Rotating your racks half way between cooks will help. Always keep the same thickness of the jerky. When mine are 3/4 done I do the pinch test every half an hour. I will often loosen the jerky from the rack to let it breathe better. Don't worry about losing heat the Harvester will bring it back up to temperature. My best advice is to keep a good watch on it your last hour. I agree the best jerky is from a smoker but when not an option the Nesco Harvester does a fine job.

Thank you Chrisopher for your support.
I will try to focus on the ending times better.