We don’t have one but my mom does. Bananas, tomatoes, jerky, apples, etc.
But I make ground jerky. Mostly out of wild game—venison and elk. I do a mix of salt, peppers, brown sugar, etc. and mix it in the ground up meat. It doesn’t take much. I refrigerate for a day or 6, roll it out between sheets of freezer paper so it is about a quarter of an inch thick. I then put it in the oven and heat it a bit. It sorta turns the sheeted meat rubbery—sets it. I then peel off the paper—use the shiny side in— and roll out another with the same paper. I use scissors to cut the meat sheets into strips and dry it in my old refrigerator turned smoker. You can also buy a premade dry mix in sporting goods store. I’ve seen it down at Sportsman’s Warehouse.
/johnny