Dehydrating Foods

I’ve used dehydrators in the past, but would consider myself a rookie. I received one for Christmas and need some ideas on what to make. Jerky is on the list. Dried Fruits. Any favorite recipes or special tricks?

I have made a few meals to carry into the BWCA. I’d love to hear your ideas for these as well.

If you have a garden try drying some home grown tomatoes. The don’t plump up like they were originally, but they taste amazing! Great on a sandwich, in a salad, omlete, etc.

Dan

I also have one from F&F Dehy I make jerky in mine. I buy 90-10 lean ground beef. I use High Mountain jerky seasoning and just use the recipe they give. I normally use the round tube gun to make round jerky. I guess you could just call it meat stick. Grand kids love it. I run load of meat and dry for about 6 hours. Works for me Happy jerky making

I use the Craked Pepper and Garlic Jerky Spice from Nesco/American Harvest. You can find it at Fleet Farm. I’ve been told by the folks that have eaten it that I no longer need to try any other flavor. It uses ground meat so you need a jerky shooter, but it sure turns out well and is easy.

If you don’t have a jerky shooter you can roll the meat very tightly with a rolling pin until it is a 1/4″ thick sheet, then cut it into strips with a sharp knife. I’ve done that in the past, but my jerky shooter is a lot easier but the tip is only 1/2″ x 1/8″ so they end up really small after dehydrating.

Be sure to toss them into the oven for about an hour on 200º so the internal temp gets to the safe level. I do this first before dehydrating, some do it after. Also be sure to use a cure of some sort.

One of my favorite recipes! This is for 1# of meat, whole muscle or 90%+ ground.
hi-mountain cure, added per instructions (I use the cure from flavors that I didnt care for)
2 tablespoons of fresh cracked black pepper
1 tablespoon of salt
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of cayenne pepper

You have to like black pepper though, but it is fantastic!

I dehydrated peppers out of my parents garden and brought them back up them over Christmas. I was told last night I need to make a bigger batch next time I’m up.
I cut the stems off and depending on the size I cut them in half. Temp was set at 130 for 5 hrs. After they were done I ground them all up in a food processor. Very potent flakes similar to crushed red pepper but with more kick.

hot and spicy jerky
4 tbsp crushed red pepper
4 tbsp cayenne pepper
2 1/2 tbsp chili powder
2 1/2 tbsp ground coriander
5 tbsp liquid smoke
3 tbsp black pepper
7 tbsp soy sauce
7 tbsp Worcestershire

This was for 6 lbs of burger
I set the temp at 165 on my dehydrator
I didn’t use curing salt because I froze and refrigerated it either way.

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If you don’t have a jerky shooter you can roll the meat very tightly with a rolling pin until it is a 1/4″ thick sheet, then cut it into strips with a sharp knife. I’ve done that in the past, but my jerky shooter is a lot easier but the tip is only 1/2″ x 1/8″ so they end up really small after dehydrating.

Be sure to toss them into the oven for about an hour on 200º so the internal temp gets to the safe level. I do this first before dehydrating, some do it after. Also be sure to use a cure of some sort.

One of my favorite recipes! This is for 1# of meat, whole muscle or 90%+ ground.
hi-mountain cure, added per instructions (I use the cure from flavors that I didnt care for)
2 tablespoons of fresh cracked black pepper
1 tablespoon of salt
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of cayenne pepper

You have to like black pepper though, but it is fantastic!

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To add to Kevin’s post here. Place the ground meat mixture between two pieces of waxed paper for rolling out and use a 1/4″ dowel on each side of the waxed paper to keep things consistent in thickness.

When cure is used, you can dry the jerky at 190 for a new hours and as if dries you can brush it with liquid smoke to give it that smokehouse flavor. Cured meat only needs to get up to 158 degrees for an hour to do its work and drying it at a lower temp won’t crisp things up so quick….you’ll have better control over the texture.

This makes excellent jerky and is way cheaper than investing in squirt guns to make it.

I need to get on this. I have a brand new jerky shooter given as a gift at least 15 years ago that has never even been out of the box.

That tool and your oven need to get you better acquainted with the kitchen Mike.

I did the wax paper and rolling it out but it’s well worth the $20 for a jerky gun if you decide you want to keep making jerky. Even size pieces make for a more uniform cook time.

I use it for doing mushrooms in the spring and in the fall. Its one of the best ways to keep them for later.

I used the Cabela’s Classic flavor for whole muscle and it was too salty. I think I’ll cut the curing salt by 1/4 next time. Less salt and it will be awesome!