I have been seeing a few dehydrated food threads on here. One bit of advice on cutting meat. Put it in the freezer until it gets firm not frozen solid then it will slice easier. Slice it about 1/4" / 6mm. it will dehydrate down too about 1/8" / 3mm. Also use the leanest meat and remove as much fat as possable. Hope I am not teaching how to suck eggs. And thanks to everyone for the Westphalia tip I also have been looking for a dehydrator for under a £100,00.
