[Sca-cooks] Alton brown NOW jerky drying

[kingstaste at mindspring.com]

I thought that looked really cool when he did it for the herb drying
episode.  I understand the point they were making about cool arid air as
opposed to warm air in the dehydrator, but I'm not convinced that the air
generated by the BlowHard 4000 (his box fan) would be cold and/or dry
enough, although it worked for him.  I have had a problem with just that
thing here in the South, I was drying some raw corn chips and they were
almost done, when an afternoon thunderstorm popped up and the humidity got
bumped to 100%.  Lo and behold, they were all floppy again.  I have made
beef jerky in that same dehydrator, on the high setting which is 120 degrees
on my unit.  (Low gives me about 110).  They were warning against
dehydrating at temps in excess of 140.
My 2 cent's worth.
Christianna



The label on the bottle was a traditional Heinz label.  They were going
after the Heinz/ Kerry joke.

On a related topic, for those who saw the episode on drying jerky, has
anyone tried the fan/furnace filter method?  It just looks weird...

Vitha