I tried out my new dehydrator today with some chicken livers. I covered them with garlic salt and put them in the dehydrator set to 150*. 4 hours later they were still soft and easy to tear apart. So I gave them another 4 hours, ( total of 8 hours) which the directons recomend. This time they were firm but still would break/crumble easily. Could someone give me a hint what I did wrong? :wub: Last year I cured some livers in salt and kept them in the frig the whole time,no heat. They came out firm and leathery.