So basically, the dyhdrator does the main job of actually making the meat into the jerky? Funny thing is, we have a version of ours and it's called kilishi. I think the marination is what gives it the flavor, ours can last for weeks, how long does it take for the jerky to be healthy for consumption?
@josediccus
Partially yes, the marinade cooks it about half way and then the dyhdrator does the rest.
Oh cool I looked up kilishi sounds yummy!
Oh great, I basically knew the dyhdrator would do a lot of taking away the moisture and the drying too.
Kilishi is almost your version of jerky, just the difference is the marinading process.
sausages can be eaten after 2 weeks of drying. While the sun can dry for 2 years if weather conditions allow. in essence, the more it dries, the better
So no spoilage provided it keeps drying?
this only applies to jerks. and sausages and bones must be removed after 2 months and placed in a container
@mrki-car I saw your post on drying them up in an attic. Thats great you can naturally dry them like that. What takes you 2 weeks can be done in a hydrator within a few hours. But theres no rush so enjoy your method too.