Licensees are required to complete eight hours of MLO continuing education through a NMLS approved course provider in the year the license endorsement is renewed.Check out the Frequently Asked Questions (FAQs) about Mortgage Loan Originator (MLO) License Endorsement Requirements at http://www.dre.ca.gov/lic_safe.html.his step will be initiated at the time the MLO license endorsement application is filed.Commissionerâs Regulation 2758.3 - Evidence of Financial Responsibility addresses how DRE will evaluate the financial responsibility requirement for MLO license endorsement applicants.
Quick Answer. Dehydrating beef jerky in a food dehydrator set at 145 degrees normally takes between eight and 10 hours. Factors that can increase drying time include thickness of the meat and humidity in the room. Overloading the dehydrator can also add to the drying time. Continue Reading.
On average, it will take four to six hours to dry the jerky in an oven. When drying in your smoker, keep the temperature close to 150 degrees. Lightly smoke jerky, because the thin venison strips can easily get too smoky and become bitter tasting. Drying times can vary from smoker to smoker. Plan on four to eight hours when using a smoker to dry your deer jerky. How to Dry Deer Jerky offers a detailed look at drying venison jerky in a dehydrator and in an oven. USDA Warning The United States Department of Agriculture Food Safety and Inspection Service warns that red meat should reach 160 degrees Fahrenheit before it's dehydrated, and poultry should be brought up to 165 degrees.