<<you want to dehydrated it, not cook it, so any dehydrator that uses heat to remove moisture is less than optimal.>>

That's what my dehydrator does. It adds a little bit of heat (probably around 90 degrees F.) and then just circulates this warmed dry air around the racks of meat. It works pretty good, much better and less messy than the oven, which is what I used to use.

The reason they suggest then putting the meat in the oven above 160 degrees F. for an hour is to kill any Ecoli that might be present on the meat. I have found that after 8-10 hours in the dehydrator, there is not much more that the oven can do to the jerky. <img src="/images/graemlins/grin.gif" alt="" />

Regards, Vince