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Got an Excalibur 9 tray dehydrator. Im making beef jerky for the first time using eye of round roast cut 1/4 thick. Everyone tells me its going to take better part of 8-12 hours. Mines just under 4 hours now and it looks almost ready. Is this about right?
The salt not only gives the meat its flavor but also prevents the meat from going bad for months. During the dehydration process, beef jerky is stripped of most of its fat, and bacteria are eliminated from the meat. Beef jerky has been receiving some light praise lately because of its high protein and low fat content. When the water content is removed from the beef during the dehydration process, its protein content usually doubles. One ounce of beef jerky usually contains around 9 grams of protein, depending on the brand.