I have one of those round dehydrators and it seems to work pretty well. One thing that has always bothered me about jerky is the excessive salt. What I thought about doing is taking plain, unseasoned meat strips, drying the meat as crisp as I can get it, putting it in the oven at +160 degrees for an hour, and then storing it in the freezer. I'm curious as to how long it might store that way. Of course this wouldn't be for snacking, but rather for soups and stews. Adding water should reconstitute it. Any thoughts?

Regards, Vince