So, after the ham jerky failure in the spring and trying to figure out where it went wrong other than in to long. I decide that 160 was to high temp in the dehydrator as it rendered a lot of the fat.

Was at a local butcher shop and found a nice fairly lean pack of  house made bacon and decided to give Bacon Jerky a shot. Laid out the strips and a bit of black pepper on top. Decided there isn't that much, and the little air fry oven is easier to clean then the dehydrator.

It is in currently at 125° for 3.5 hours will check it part way through and possibly adjust time/temp.

Will update with outcome and finished pics when it is done.

I tried a piece while it was warm, not to bad. About 7 hours at 125°, took out and blotted with paper towels on both sides. Will try it tomorrow after it sits over night. I think when I try the ham again it will turn out better.

 Looks good so far.  Waiting.

Curious to see how this turns out as I have looked at an oven  like that before but didn't pull the trigger on purchasing one

Curious to see how this turns out as I have looked at an oven  like that before but didn't pull the trigger on purchasing one

I started with a regular air fryer then bought one of these. It works well. If i were to buy again i would go with the Breville Air Fry oven. I have one of their smart oven and love the thing. it is big enough for a 9x13 pan and 13inch pizza.

The rotisserie in the one in the picture is useless from my experience, I am going to try again with 2 cornish hens. makes some good taters and fries, chicken thighs, pork chops. Steaks not so much, burgers not to bad.

I thought the whole point of jerky was to avoid fat like the plague?

I thought the whole point of jerky was to avoid fat like the plague?

Not for me so much, yes it will go bad quicker especially if you do not use cure in it. But some ft in it gives it a bit of flavor and a different texture. If this works out, i will be trying the ham jerky again.

Updated with finished pics and result. Thanks for looking.