I made a batch of beef jerky yesterday. It turned out well, but wanted to post something I did. I had read all the info on jerky that I could find here, and eveyrone seemed to say that the main thing was to open the door to let out some humidity. I opened the door every hour, and turned a hairdryer on high for about 60 seconds. It blew off the water hanging from the ceiling, and the racks, and I think it caused it to not take so long.
Just thought I would pass it along. I always appreciate reading other people's tips.
pj
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