I wish I could heat my cave this way every weekend.

A friend dropped off about 12# of bottom round roast, and I had 5# of boneless pork lion. Sliced it up and marinated for a week in Cabelas original seasoning with a bit of the liquid smoke, on the rack and into the dehydrator for about 8 hours. With the dehydrator running pumping out terrific smelling 150 ish degree air the pellet stove didn't work all day on Saturday, so I gave it a good cleaning.

Wish I could afford to heat my little cave in this manner every weekend, but meat seems to be much more expensive than pellets.

Yum!