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1 - there's no appreciable difference in drying times 2 - as my base seasoning I've been using Backwoods Original and then adding things like onion powder, fatalii or hab powder or fresh pods, some liquid smoke etc. I love the flavour and it's easy to make up. ground meat doesn't need to be...

I have been known to talk to my plants

well you're in business then provided you have a dehydrator (which I think you do...) when using a knife to slice it is recommended that the meat be partially frozen by placing in the freezer for about an hour prior to slicing. this helps the meat retain its shape and gives even slices without...

mate where did you get the Dr P?

I lost a big branch off one of my tomatoes yesterday also. some windblown plants but no major damage - where's the sun gone? major bummer about the sauce Mick! ;)

it sure would but it would probably be a little expensive - ok if you've got the cash - I suppose it's a case of how fanatical you are

I don't know what they are but the pics look great

that sauce looks magnificent! the Magnificent Seven!

yeah - leave them alone

sounds like we may be in for some of that old time religion... ;) or do we prefer Darwinism

gday mate and welcome back - I remember you from the 'good old days'

yes mate, it's the same. I rate mine very highly! you can get extra trays etc. check this place out, I think they're one of the cheaper places to get them: http://www.healthyshop.com.au/p/579451/ezidri---food-dryer-dehydrator.html free delivery for items over $100 too

the board has edges on it - it's 1/4 inch on one side and 3/8 on the other side. you just place your slab of meat in the centre and run your knife through by resting it on the raised edges, giving you perfect slices every time. I used to slice by eye and invariably got different thicknesses...

here 'tis http://www.sausagesource.com/catalog/hme-origbrd.html

I made a batch on the weekend and used my new cutting board - laser accuracy as far as consistent slicing goes, and much faster than doing it just 'by eye'

it looks like a lava lamp

moyboy - I have used and highly recommend these two outlets for your jerky needs http://www.sausagesource.com www.basspro.com (I can't get their link to work) I use a Jerky Cannon by LEM Products - it is an awesome weapon that has multiple nozzles available, you can even buy a sausage nozzle...

I've bought seeds and other things from NMSU: http://chilepepperinstitute.org/documents/catalogrevised08.pdf I've also used some of talas' recommended listings, from personal experience it is worth mentioning Peppermania as being a standout

I voted Other - mine is an Ezi-Dri (aka Harvest Maid) with 1000 watts variable thermostat. I've had it 8 yrs and while it's use has been sporadic it has performed admirably. I recently purchased another 5 trays making 10 in total, it will let me expand to 30 trays if I wish. when the day comes...

dude they look good. how much Tabasco powder did you use?