The measurements of a stair, in particular the rise height and going of the steps, should remain the same along the stairs. The following stair measurements are important: The rise height or rise of each step is measured from the top of one tread to the next.
The next step is the drying process of the venison meat to make deer jerky. Set your home dehydrator up having a temperature control, and set at 135â°F. On a single layer, lay the strips on the drying racks again without any piece covering the other. This is to dry them uniformly at the same time.
- Spray the racks before laying out the meat. - If using a small round dehydrator, spray the drip area (top of dehydrator base) General note: Clean-up is probably one of the more labor intensive parts of the jerky making process and anything that helps with this is well worth doing.