(you can adjust these to the amount of meat--or to taste, but this is afairly good approximentation) Then put in a dehydrator or oven and slowly demoisturize. But you have to be careful--the time between leathery and chewey, and crumbling isnt that great, so when it starts to dry monitor your meat. Posted to CHILE-HEADS DIGEST V3 #157 Date: Tue, 12 Nov 1996 11:29:43 -0500 (EST) From: danceswithcarp <dcombs@kiva.net>
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