Join Date: Nov 2001
Location: Watching Top Chef, eating Top Ramen
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I would think that you could use any kind of dehyrator. If you don't have one and don't want one try slicing it sort of thin and putting it on an open rack, like a cake cooling rack over a sheet pan to catch drips in your oven, door slightly ajar to let moisture out oven on to 100-120 ish. I'm still not convinced it will burn very well. It takes pretty high heat to really burn meat to ash.