[Sca-cooks] Alton brown NOW jerky drying

[John Kemker]

Remember, Mistress Christianna, he's here in Atlanta, also.

--Cian

kingstaste at mindspring.com wrote:

>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
>
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