Making jerky. To par-boil, heat, or just dry?
It'll probably be a weekend project when weather is low humidity. All I have is an Ancient Ronco dehydrator---convection style.
I've made it before and it turned out brittle when I par-boiled, or used oven method. Would a slow dry, after marinating without high heat be better?
It'll be beef jerky from a London Broil cut--that's still in the freezer for now.