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I think a spacer - simple tube with aprox. ID and OD - would be fine. The only compression on the bearings should be against the races, so there's no risk of damaging them by torquing down the axle. But that's just my opinion, and you know what they say about those.. Everyone has one, just like...

I think posted this earlier, but I used to make it in an oven with just the light on, and a battery-operated fan for circulation. Temp was right around 100º, it would take more than a day, and tasted great. Nobody who ate it died yet. Not talking once or twice. For something like 15 years. My...

I guess the key here is that we didn't get the first iteration, so you're really left figuring out what's different between what you had and what you bought, and coming up with a solution to fill the gap.. ha...

Not really.. unless your oven gets down to around 140º.. I've never seen one that goes below 170. It makes a difference, in my experience. I actually dry at much lower temp (around 120) for longer, as it produces a texture that I much prefer - still crisp outside, but a little bit of tenderness...

OK, that's it.. I need to break out the dehydrator and make some jerky!!!

Very strange.. shows how there really isn't one "best" of anything..

You can cram a bunch more meat on each tray, the forced air gets to it all. I ordered a set of two extra trays when I bought mine, and they sent me two packs of two trays for an additional 4. :) So when I'm going to go to the trouble, I tend to make a bunch!

I think my truck would be the longest at about 45-50k - I replaced the headlight assemblies with projector/LED, and those H4 bulbs are now in my GF's Sequoia.

Never used it for jerky. My marinade usually has soy sauce, despite being the low sodium variety. I've never had an issue.. I make bacon, and do use curing salt for that, but after a week it's washed and dried before smoking and slicing.

Since I tried the SYLVANIA SilverStar Ultra, it's the only halogen bulb I buy. I've never had one fail.

Looks like the same one I have. I ordered a couple of extra expansion trays, and they sent a couple of multi-packs by mistake (I assume), so I can make the leaning tower of jerky when needed.. I like to soak my meat at least overnight..

As long as they were all close to each other (despite being low due to incorrect procedure) I would not worry about it. Just as with coils, you don't read about compression failures, and on such a low mileage bike it would have to be a catastrophic failure to have issues so soon.. If just...

mmmmm... pie...

I've found no difference between using wet or dry chips or chunks. The smoke may die down but the end result is indistinguishable.

Before I bought a dehydrator, I made it in the oven many time - but with it OFF, only the light on. That warmed it ever so slightly. Later I bought a 2xC cell-powered desk fan, and put that in the oven as well. Huge improvement! Comes in handy to dry-age steak in the fridge, also...

Rode to a meeting, ~45min each way.. 64º.. FINALLY!

I make jerky quite a bit - but I don't use meat that would be a good candidate for grilling or smoking. I look for "manager specials" of lean chunks of round. I have a slicer, and chill the meat in the freezer which makes it easier to slice, then marinade for a day or two before drying. Great...

Like comparing a Triumph Bonneville to an FJR.. it'll get the job done, but you don't want your friends seeing you.. j/k!!

They've been around since 2013 and nobody appears to have had an issue.. and, again, to have TWO go out at the same time?

IL4 is a plus for me. I've ridden the twins and triples and don't prefer them for the purpose for which I choose the FJR. Around-town hooliganism, sure! For me it's between moving over suspension and other mods to a Cherry Cherry, vs. getting an ES and living with it stock. So, I wait... :)