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View Full Version : So I bought a Dehydrator...


Robulous78
08-08-2013, 10:17 PM
... What next? :lr

So I saw a cheapo dehydrator at the flea market recently, guy wanted 10 bucks so I said what the hell...

http://i.walmartimages.com/i/p/00/07/57/41/06/0007574106300_500X500.jpg

So now I have this thing and no idea where to start, suggestions Fruits? Jerky?

Or how about some recipes? or maybe someone knows of a guide that will let me know if what I am making is safe to eat / properly preserved?


Thanks for the help Fellas,

Rob

Sweet_Leaf_PDX
08-08-2013, 10:47 PM
I would say to start with fruits and see how well it works. Banana chips are really easy. Just slice them thin and and turn it on. I had the old Ronco one for a while, but it stopped working eventually. BackpackingChef dot com is a good basic resource. I want to get another one just for making trail mix type stuff.

I've had more success with jerky in my smoker.

T.G
08-08-2013, 10:51 PM
Slice up some red bell peppers, dip them in salt water, dehydrate them.

If you **** your pants after eating, then, well, they aren't safe to eat.

Robulous78
08-08-2013, 10:59 PM
Slice up some red bell peppers, dip them in salt water, dehydrate them.

If you **** your pants after eating, then, well, they aren't safe to eat.

Hmm... Will definitely try the Red Bells...

So kinda a trial and error thing or are there tale tell signs and rules of thumb?

T.G
08-08-2013, 11:58 PM
Fruit and vegetables are relatively safe and mostly idiot proof. If you see mold growing, it smells rotten, or it's being turned to dust by mites, then yeah, probably best to avoid it.

Robulous78
08-09-2013, 12:19 AM
PM inbound Andy /T.G.

mahtofire14
08-09-2013, 12:30 AM
Rob I have used these for jerky and they work very well. I have a similar one. I just go to my local butcher, say I'm making jerky and they actually have strips cut up and sealed ready to go. Then I usually marinate them in some type of mix of BBQ sauce, soy sauce, pepper and other spices, then dehydrate. Good luck and let us know how it works!

Fordman4ever
08-09-2013, 06:05 AM
Got this from a buddy at work. I haven't tried it yet, but he tells me it's really good.


Worchstershire 8oz
teriyaki 12oz
honey 1/3 cup
lemon juice 3tsp
3tsp each: paprika, blck pepper,
emeril original essence,roasted garlic&herb
2tsp meat tenderizer
1tsp roasted ground ginger
2 tsp salt, 2tsp hotsauce
marinate for at least 24 hrs

He said it makes some of the best jerky he's ever had. Good luck with what ever you choose.

cjhalbrooks
08-09-2013, 08:13 AM
Kill a deer and make meat jerky.

Let the meat sit in a Boston logger (October beer)
let the meat sit for about a day
and dry away

I also do this with steak, not bad at all

T.G
08-09-2013, 09:07 AM
BTW, Rob, I have a 5-tray Sunbeam dehydrator, similiar design to what you bought, and something to watch for is that they might not dry evenly. With the unit I have, obviously the lower trays go faster because they are closer to the air vent, but also because the heater is offset in the vent, there is one area that will actually brown, even scorch some foods if I don't rotate & restack the trays a few times towards the end of the drying process.

SvilleKid
08-09-2013, 03:50 PM
I've used mine for years for deer and beef jerky, no issues. I do, however, store the finished product in the freezer in small bunches (about what I'll eat in a week). I store in the freezer for longevity, NOT because of any safety issues. I usually make a couple of big batches at a time, and the freezer keeps them fresh longer. I use a variety of recipes from the www. With tender fruit like bananas, I usually spray the trays with a light coat of Pam before putting the slice on, as they do tend to stick more due to the sugar content.

SvilleKid
08-09-2013, 03:51 PM
BTW, Rob, I have a 5-tray Sunbeam dehydrator, similiar design to what you bought, and something to watch for is that they might not dry evenly. With the unit I have, obviously the lower trays go faster because they are closer to the air vent, but also because the heater is offset in the vent, there is one area that will actually brown, even scorch some foods if I don't rotate & restack the trays a few times towards the end of the drying process.

Second this advice. Rotate the bottom trays up one level on a set schedule, and you will get a more even drying. otherwise, when the top is ready, the lower levels will be a nice rocky consistency!!