TIPS
•Do not overlap foods. Lay foods flat on the Dehydrating Trays.
•Check dryness after 6 hours, then check every 2 hours until crisp, pliable or leathery depending on the product.
•Check foods to make sure they are completely dry before removing. Open or cut down the middle of a few samples to check internal dryness. If the food is still moist, dehydrate longer.
•Label each container with the food name, date of drying and the original weight. Keep a journal to help improve drying techniques.
•Proper storage is essential to maintain quality food. Package the food when cool. Foods can be kept longer if stored in a cool, dark, dry place. The ideal storage temperature is 60oF (16oC) or lower.
•Place dried foods in plastic freezer bags before storing in metal or glass containers. Remove as much air as possible before sealing.
•Vacuum sealing is ideal for keeping dried foods.
•Remember, foods will shrink approximately 1/4 to 1/2 their original size and weight during the dehydration process, so pieces should not be cut too small. One pound of raw meat will yield approximately 1/3 lb. (0.2 kg) to 1/2 lb. (0.2 kg) of jerky.
•Use the Drying Guide on the Control Panel as a reference for proper temperature settings. If the heat is set too high, food may harden and dry on the outside...yet be moist on the inside. If the temperature is too low, the drying time will increase.
•For easy
REHYDRATING
While it is not necessary to reconstitute your dried foods, you can do so with ease. Vegetables can be used as a side dish or in recipes very effectively after being reconstituted in the following way.
•Dehydrated food can be
•Dehydrated fruits and vegetables can be soaked in cold water for
•Do not add seasoning. Adding salt or sugar during
•To make stewed fruits or vegetables, add 2 cups of water and simmer until tender.
•Consume dehydrated foods as soon as possible once the storage container is opened. Keep any unused portions in the refrigerator to avoid contamination.
MAKING JERKY
Your meat should be as lean as possible. Using lean meat will help the meat dry faster and aid in cleanup by decreasing fat drippings. Ground meat should be 80% to 90% lean. Ground turkey, venison, buffalo and elk are other excellent choices for jerky.
Jerky seasonings are available for all tastes, or you can get creative and make your own. Whenever you make jerky, you should treat the mixture with cure (sodium nitrite). The cure is used to help prevent botulism during drying at low temperatures. Follow the manufacturer’s directions on the cure packet.
Keep raw meats and their juices away from other foods. Marinate meats in the refrigerator. Do not leave meats
Keep meat and poultry refrigerated at 40°F (5oC) or slightly below; use or freeze ground beef and poultry within 2 days; whole red meats, within 3 to 5 days. Defrost frozen meat in the refrigerator, not on the kitchen counter.
Special considerations must be made when using venison or other wild game, as it can become heavily contaminated during field dressing. Venison is often held at temperatures that could potentially allow bacteria to grow, such as when it is being transported. Refer to the USDA Meat and Poultry Department for further questions or information on meat and food safety.
When using a Dehydrator, check the temperature of the Dehydrator with a dial thermometer before drying jerky. The minimum recommended temperature for drying meats is 145°F (63oC). Temperatures below 145°F (63oC) are not recommended. IMPORTANT: Before you place the meat in a dehydrator, it is highly recommended to heat the meat to 160°F (71oC) beginning the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat. After heating to 160°F (71oC), maintaining a constant dehydrator temperature of
60oC) during the drying process is important because:
1.) the process must be fast enough to dry food before it spoils; and
2.) it must remove enough water so that microorganisms are unable to grow.
If you are using a marinade, shake off excess liquid before placing the meat in evenly spaced single layers approximately 1/4” (0.64 cm) apart on the Dehydrator racks.
Dry meat at
