Box fan jerky??

Never tried it, but it just sounds like another way to do the same thing: Dry meat. I'd be most concerned that the air filters are not created, handled, or sold for contact with food. Who knows what's stuck to the surface that wouldn't really affect their intended purpose, but would be toxic if eaten!

Probably nothing in the manufacturing process per se, but I don't think anyone's worried if a worker sneezes on one or handles them after using the restroom or picking their nose...
 
I've always made my venison jerky with drying racks in the oven. Let us know how it works and how long it takes if you try the box fan method.
 
Also consider that meat that is dried is not cooked. Any bacteria, germs, viruses and parasites are not rendered inert. My dehydrator dries the meat with hot air for a reason. Air drying is not such a concern for grains, fruits and berries as it would be for meat, IMHO.

Codger
 
drying the meat and the marinade kills all germs and parasites there for its safe...i have done the box fan method according to AB and it works great and tasted GOOD!!!....and i used a dehydrator once and it was alright....and the hot air kinda cooks it thats not good...i think...either way jerky is GOD!!!ok not GOD but his favorite food...
 
nate1714 said:
drying the meat and the marinade kills all germs and parasites there for its safe...i have done the box fan method according to AB and it works great and tasted GOOD!!!....and i used a dehydrator once and it was alright....and the hot air kinda cooks it thats not good...i think...either way jerky is GOD!!!ok not GOD but his favorite food...
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I worked in the resturaunt industry for years, and if I told that to the health dept they`d laugh in my face.

Drying food doesn`t kill germs and bacteria. As for the marinade....depends what you`re using. Some would actually increase the growth of bacteria. But my first Japanese teacher always said that one of the reasonssushi isservedwith wasabi is because the horseradish helps kill parasites that might be in the fish.
 
While 'drying' can be done at low temperature it leaves much to be desired. And Alton using a filter is rediculous. I have a proper dehydrator and use it for fruit , never tried meat. However fruit is heated to 135 F and meat to 145 F to kill bacteria and enzymes !! If you are going to preserve food get a good book and do it right and safely.
 
I have a metal cupboard with a heater in the bottom and a small 3" exhaust fan at the top .I can hang about 10kg 22 +lb at a time ,it heats up to 30c +- 85F takes about 3 days for a batch to dry.
 
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