My trusty old dehydrator finally gave up the ghost after about twenty or so years. I know that there are several on the market are there any favorites that one would suggest? What are some of the new features available that you all wold recommend? My old one was just an aluminum box with a heating coil on the bottom with perforated trays up the middle. It was clunky but it did the job.

I make a ton of duck and goose jerky every fall with my dehydrator and I would highly recommend one by Excalibur.  I previously had one of the round white ones with the heating element/fan on the bottom and I do not give it high marks.  Fluids leaked into it and burned out the motor.  The Excalibur is much better, as the heating elements and fan is at the back.  This also makes the food dry more evenly.  With the round one, I had to shuffle the sheets as one side would be done before the other.  The Excalibur is also a snap to clean, but the round one was an absolute horror.  Just Google the name, you'll find lots about it.

Thanks guys, I guess I'll have to check them out.  This year I've been overrun by deer and we got a depredation permit for the ranch.  I used to give the meat to the local prison work camp here in the woods since the State of California requires that we give the meat to someone rather than use it ourselves.  This past year one of the other prison camps sued the State because they were feeding the prisoners with deer meat and it wasn't USDA approved.  Wouldn'tcha know it but the crazy judicial system we have here in California went ahead an awarded the suit to the prisoners.  Now the camps won't take deer meat anymore so I'm drowning in venison. The good people of California have gotten citified to the point where hunting is frowned upon and hunting license sales are way down we are literally being overrun by deer.  They reproduce like bunnies.  Anyway I've got black tail jerky to make!

Thanks
Chuck

Thanks, I'll have to check out that cookbook, I love cookbooks.  I currently use the Sausage Maker's cookbook for my sausage recipes and for my jerky. You can find the sausage maker at (You need to Login or Register to view media files and links) he's located in Buffalo NY.  I particularly like using their spices because they are much more finely ground than I've found elsewhere.  (sorry I couldn't figure out how to add a hyperlink for the webiste.)

Which smoker do you have? I love smoked meats and have a homemade smoker made out of a 50 gal drum but I've looked through the sausage maker's catalog and man, are they nice, with temperature control and all. That home made smoker needs constant tending. I also enjoy the cook book, they've got some really good recipes in it.