Well here we are. The jerky was not floppy anymore so I took it out. The ends closed to the door were obviously a lot cooler that the edges at the back so I rotated every 4 hours then started every 2 hours. The backs would be between 150-160° but then cool down to 130-145° after rotating. So I'm sure everything reached 160 at some point. I guess with the dehydrator only going to 160° really limits out. It would be nice if it went to 180° to ensure doneness. I guess I could try a smaller batch next time too tho..
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