Review on 🍖 Nesco FD-28JX JerkyXpress Food Dehydrator: Perfect for Delicious Jerky Snacks in White by Amy Hodgson

First of all, Nesco makes incredible gear. to be difficult. really shouldn't have much more than meat salt and spices. This makes it very easy for her. Was my first dehydrator. Oh, now I have three Nesco food dehydrators, a 2/400 and a 350. Someone said you have to use pickling salt for this, that's only true if you make it shelf stable for a very long time. The problem with medicated salt is that it contains nitrates which some people can't have, gout etc. As long as you keep your jerky in the fridge it will last a very, very long time, 2 to 3 weeks. Here is my recipe, I hope you like it. It took me 10 years to perfect it. 2 tablespoons brown sugar (packed) 2 tablespoons Liquid Smoke (Colgin Hickory) 2 tablespoons Frank's Red Hot Sauce 2 tablespoons Worcestershire sauce 1 tablespoon salt (no level) 1/4 cup soy sauce 1 generous teaspoon garlic powder 1 generous teaspoon 1 tablespoon onion powder 1 generous teaspoon paprika Make sure all your spices are fresh. Using what you had "within" isn't the best idea 🙃 Freeze 3 lbs of London Roast for at least 2 hours or until frozen firm but not completely before slicing. This makes cutting easier. Cut into 1/8 to 1/4 inch thick slices. Marinate in a gallon ziplock bag 2 to 24 hours, dehydrate 4 to 6 hours, turning trays halfway through. (usually 6 hours) spicy dries longer. Add about 30 minutes to an hour (check) for a spicy or other special flavor. Add other spices after the initial marinade is absorbed. Wait a few hours for any added spices to soak in a bit. __________________________________________ For flavorful jerky, add 1/2 cup Frank's Red Hot Sauce and chilli flakes. (Crushed Red Peppers) For A1, add 1/2 cup steak sauce of your choice. 3 pounds properly cooked and dehydrated becomes about 1 pound 4 ounce jerky. hp I use a Nesco 2 x 6 tray 400 watt, two of these setups make 2 1/2 pounds of jerky. (6 pounds of meat)