I have one of the Cabela's Harvester five tray dehydrators. I've always just dried the mess out of the meat and sliced it super thin. Now I have a more picky palate in the house I'm trying to impress. She wants a meatier not as dry jerky. Is there a magic formula to cutting and cook time/temps to achieve this without killing someone with botulism? My dehydrator just has a hi/med/low setting. I can try to find the instructions if success depends on cook temps.