Review on NESCO FD-61WHCK Snackmaster Encore Food Dehydrator with Jerky Gun Kit: Perfect for Mouthwatering Snacks and Jerky, 6-Tray, Gray by Irena Williams

So far we've made 4 separate 2lb batches of hamburger jerky, followed directions, dried 4 hours and used 2lb spice packs and cured, Add 1/2 cup of water to a hamburger and let it sit for at least 12 hours. I used a wide flat nozzle on a snap gun. With this attachment, a 2 pound hamburger basically fills 5 out of 6 shells. Follow the directions to reheat the jerky on a baking sheet after drying it on paper towels for 10 minutes. I did it at 225 degrees and dabbed the fat that came out with kitchen paper, but at 93 percent ground beef there's not much in it. It makes a really good jerky and a good high protein snack.