AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question I made a dehydrator out of a new hair dryer and a clean cardboard box which I lined the inside with aluminum foil and insulated the outside. I sealed all of the cracks and used a air filter. I want to know if a higher temp from the hair dryer will affect the safety of the meat, also, I would like to leave some of the fat on the meat, most people trim the fat off the meat, why is this done and can I leave some of the fat on the meat. Does bacteria grow faster on fat than lean meat. I have a temp probe in my dehydrator so I can monitor the temperature. The air flow in my dehydrator is higher than that of a regular dehydrator, will this higher pressure be a safety issue. Thank you, Sincerely, Paul and Glenda
Answer Hi Paul and Glenda
I've never heard of making a dehydrator out a hairdryer and cardboard box. Is this your design?
Fat is removed from meat because it becomes rancid quickly. This is why lean meat is used in making jerky as the whole purpose is to make a protein source that can last a long time outside of refrigeration.
If you dry meats at high temperatures and with a high air flow -- you will most likely case case-hardening of the meat. This is where the outside of the meat dries so quickly that it does not allow the moisture from within the meat to be extracted. Doing so makes the meat much more susceptible to spoilage.
