do you know anything about temperature/humidity for dehydrating meat?
having problems with the machine at work taking too long right now, I think the problem is we're drying too fast so the outer edge of the meat dries/hardens trapping moisture outside
google says most have a humidity stat controlling the exhaust fan... but I can't find the recommended humidity level
I'm doing 60'C for 24 hours, vent fan on full time right now
