I have an American Harvest (round) one now , but I think It's getting tired.
I process a lot of jerky and dry my own peppers and such for seasoning things. I usually process about 5-7lbs of jerky at a time (About 8 trays) and it takes about 7 hours at about 145 degrees. I also use a jerky shooter most of the time with ground meat (not whole muscle). I like the jerky a little thicker too and I cut the end piece down so I get a 3/16"-1/4" piece of meat to dry out.
When I do peppers (Habaneros mostly) I cut them in half and it takes a couple of days at a low temp.
My question is, what kind of dehydrator are some of you using and how well is it working for you? Is it spotty to the point of moving meat around because of it drying unevenly? How long is it taking to get it to a decent dryness?
I've looked at the Cabela's ones that are Square and some others online but thought I'd ask here for some real world experience.
Definitely not a set it & forget it type of thing though, takes constant monitoring. But the added flavor is worth it to me.
I use a charcoal smoker, have intentions of building a cold smoker some day , but honestly an electric smoker with wood chip box is probably the best of both worlds.
I have a pellet grille for the bigger stuff like snack sticks and summer sausage but I like the ease of a dehydrator for my jerky and peppers and such.
So far I wish the Cabela's one came with stainless trays.
I like the idea of the timer on the Cosori one and LEM usually makes a decent product.
Reviews are all over the place so often you really have to weed through them. Still searching.