I must say that the capacity of my dryer 400 watts. It has three modes: 1 mode at 50 degrees, the second mode is 62 degrees, 3 mode - 75 degrees. C mode I measured with a cooking thermometer. I did 2 versions of jerky. The meat is cleaned of fat and films, divided into 2 equal parts. Rubbed with salt ( about 2.5-3 tablespoons) and the package on the day. But it is possible and less, hours at 9-10. It all depends on taste. Periodically shake or turn over. After 9 hours in one piece I removed and pickled in a homemade sauce. Then the meat that was in the salt, well wipe off the salt, and then well rubbed with spices. I have Italian herbs. Meat marinated in adjika and leave. Put both pieces on the tray of the dryer.

And dry 3 hours on one side and 3 hours on the other side. I have in the dryer 3 mode, and dried for 2 I mode.

Allow to cool and cut into slices.

Dark meat is that it was long in salt and spices. It is land-based, but tasty. A great snack to beer.

Lighter meat that was in the sauce. This is the favorite option of my little girl. It is softer and the structure resembles a ham.

It is easily twisted.

As a second option, dry. Want land! Dry longer. We like so. And another point. The longer the meat is aged after drying, the better it tastes. I keep the meat in the package in the refrigerator. Bon appetit!