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.
