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.
Dry the meat with paper towels. Then arrange the meat slices on the dehydratorâs drying racks, spacing each piece about 1/4 inch apart. Slide the racks into the dehydrator. Set the dehydrator to 160 degrees Fahrenheit. Dehydrate the jerky until itâs cooked through and leathery, about four to five hours. Transfer the jerky from the dehydrator to a food-storage container. You can store the jerky at room temperature for one to two months if you add a silicon oxygen absorber to the container. Store jerky without an oxygen absorber at room temperature for one month.