[at-l] Dehydrated meats

[MNagel630 <MNagel630@aol.com>]

Does anyone have any advice on dehydrating meats?  I have been dehydrating
sliced smoked turkey breast.  The meat is in slices about 3/32 inch thick ( a
little less than 1/8 inch thick.  It is relatively fat free considering it is
meat.  I dry it for about12 to 16 hours and it shrinks to about 1/4 or less of
its original size.  The strips are quite curled and brittle.  Looks just like
cooked bacon.  There are a few small fat droplets on the strips and a few
drops have fallen through the grill.  At first I put a number of dried strips
into a plastic snack bag and then put them into the freezer until time to mail
them.  But the strips are quite hard and could puncture the bags so now I am
just crushing them and bagging them.  This way they have much less bulk also.
They are just going to be used as an additive to main course, or my wife
suggests sprinkling some on my peanut butter sandwiches.

If anyone has any comments, such as how long this will keep after thawing or a
better way to prepare or store or package it or any other advice, I would
appreciate it....Mike
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