I'm planning to cook and dehydrate a spaghetti sauce with hot Italian pork sausage (somewhat fatty) and a small amount of very lean hamburger. I would also have some olive oil in it, from cooking peppers and mushrooms, though I would add most of th oil after reheating it in a freezer bag.
I am somewhat confused about the issue of dehydrating meat and meals with fat in them. Some recipes call for removing all fats from hamburger, even rinsing in several times. Some recipes seem to direct you to just cook up your sauce or stew with all its ingredients and then dehrydate and make no mention of eliminating the fats. Other recipes actually have you use a lot of oil.
Is this a health issue or just a an issue of making a mess in the dehydrator? I've got a Nesco. Is there a general rule about fats and dehydrating?