Yeah rotating the trays is important. That was the biggest downfall with the cylinder styles compared to the box shape with the fan plus the amount of space provided. The box styles regulate heat way more evenly plus fan is centered evenly but still good idea to rotate trays every so often but not needed as often as the round styles. Our jerky and sticks we would make two or three temperature changes during the process. Average 8 hrs. give or take depending on thickness of of jerky or diameter of sticks. Plenty of info out there and recopies. Sometimes I would go to Con Yegar and buy their premixed (many to choose from) spices for doing 10 lb --- 50 lb batches.
Bought a truck and trailer load of high end commercial meat cutting supplies and equipment a week ago. Was up camp for the last four days trying to sort/organize and inventory all the stuff. Way overloaded, thinking of maybe making the billiard room into a butcher shop but the ole lady might not go for it but that never stopped me before. Already had way too much meat/restaurant equipment but this time went wayyy overboard. Those grinders, automatic slicers, mixer/grinder, 2 600 lb hanging scales, butcher block, large tubs of knives and well over a 1,000 Hobart plates, knives, stones, 3 sharpening grinders and buffalo chopper blades are extremally heavy. Still have to go through more crap and see if there are places for the new hanging Hobart (clock face) scales and going to have to onload a pile of stuff whether I want to or not. My favorite are the 2 antique 600 lb wall mount swinging scales. Might get a cow from Amish but freezers are packed at the moment. Must be having (regressing) back to when was in meat cutting classes in high school. Sucks getting old when do stupid stuff like this.
crappy