Jerky Rack and Pan
Drip tray hinders air flow
I would have given this 4 stars but from my experience the drip tray seems to cut down air flow or something. When I stacked an additional rack on top (which you can purchase separately), the bottom one always seemed colder. I’ve only done snack sticks on this but the rack on the bottom was much cooler and my cooking time took a lot longer. When I eliminated the drip tray, the temperature seemed to be more even throughout. I’d suggest putting the drip tray on a lower level in the oven or just eliminate it all together by just purchasing the rack by itself. You can buy cheap foil oven liners to put in the bottom of your oven and achieve the same purpose.
December 31, 2011
Overall, this drying rack works as advertised. There are, however, a few things to watch out for. Muscle meat has a tendency to stick to the rack, so I recommend spraying it with Pam, prior to use. Each rack dries food at a different rate, with the top rack being the fastest, so you need to keep that in mind. Finally, the meat near the outside edges of each rack dries out faster than the middle, so in addition to having to rotate the racks and turn over each piece of meat midway through the drying process, you also have to move the faster-drying meat from the outside edges to the middle in order to promote uniform drying. It doesn't cost too much, so that's good, but a quality food dehydrator might be the better option if one could afford it. But if you make only a few pounds of jerky on occasion, and can live with the issues I've mentioned, this will do the job.
February 18, 2009