Online is best, lots to choose from, one site below
The air vent should be open to allow steam to escape. If it doesn't escape, your jerky will not dry out.
I just found a used one in good shape with a manual for sale at an area thrift store for $8.00.
If price isn't concern, you should get the largest one. That would likely be an Excalibur 9-tray, either the 2900 or 3900 (3926t for the one with a timer). These do NOT expand however, but with 9 trays, they should have the capacity for your biggest job. The size of dehydrators is measured in square feet of drying space. You can compare different dehydrators by looking at the cost per square foot of drying space.
After size, you'll look at the shape, either square or rectangular or circular. The round ones are usually expandable, though additional trays are sold separately.
The dehydrator shape often determines other things, such as the location of the heating element and fans. Vertical air flow dehydrators have their fan and heater at the top or bottom of the dehydrator. The round dehydrators usually have both at the bottom, meaning the lower trays get more heat, so tray rotation is sometimes needed. It also makes flavor mixing more likely, since the warm air travels though the trays. The horizontal air flow or square dehydrators have their fan and heater in the rear, so drying is even throughout the trays and there's no flavor mixing. Also, the round ones have a hole in the middle, making the usable drying area smaller than the box style dehydrators.
Other things to look for are a timer (because sometimes drying is an overnight activity, and you'd like to have the machine shut off automatically), noise (some fans are noisy), and an adjustable thermostat (recipes vary on the temperature needed).
From Jeff at Jeff's Famous Jerky, who specializes in 4 flavors of gourmet bacon jerky. Cooking bacon from a raw state in your home dehydrator is dangerous because of the pathogenic bacteria that can survive by cooking at a low temperature. Most home dehydrators only reach 130-140 degrees. The USDA requires meat to be heated to 160-165 degrees depending upon the type of meat, before the dehydration process begins. This is the safety zone where pathogenic bacteria is put at bay. This is also why no one should buy jerky of any kind online that is not made in a USDA facility. USDA product will always have the USDA "bug" on the package that says it meets USDA inspection standards of safety. So, for bacon jerky made in a home dehydrator, the answer is to pre-cook it first and then dehydrate it. It is a lot of work to make any great tasting dehydrated meat snack, but it is worth it! Another note about bacon jerky.... it has less fat and less sodium that traditional pan-fried bacon because of the dehydration process.
Ones with horzontal trays.One brand is 'Excalibur'.
Heat and air flow are the critical componenets to drying food. It is best to use a dehydrator that has horizontal or vertical air flow (many people prefer horizontal as it more evenly distributes air across the food drying trays) and one that has an adjustable thermostat.
Actually this food dehydrator Style NO: LD-1010 (should be a sticker on the bottom) has been recalled. Sorry.
water proof (and salt proof) skin.
Check owner's manual. If you don't have one copy and paste link below; www.fleet.ford.com/maintenance/owners_manuals
Yes! 125 degrees, six hours or so. They're done when they meet the brittle snap test.
The manufacturer provides that the low setting dries at approximately 110 degrees Fahrenheit, the medium setting at 140 degrees Fahrenheit, and the high setting at 175 degrees Fahrenheit. If that is an accurate measure, this Waring model is capable of heat (175 degrees) far in excess of the heat capability of most other home-use food dehydrator models (155 to 160 degrees).