Originally Posted by flyinlowe

I am not sure if it is humidity or what but I see huge swings in dehydrating times. I usually mix up ten pounds at a time of ground and run two dehydrators. I usually fill the trays as much as I can, I squeeze the strips onto the tray right next to each other so there is really no space left on a tray when I start it. I have some batches that are done in 4-5 hours and some times it is 7 hours or more. This is done with the same amount of meat in weight with the same mixes each year. Not sure why but I don't plan anything else on jerky day because i don't know when i will be done.