[hiker chick]

Any EOC-ers using a food dehydrator?

I just got one (link below) and am presently savoring the aroma of strawberry yogurt drying into a fruit roll. Just ordered Excalibur's guide and recipe book as well as a guide to dehydrating whole meals for backpacking.

My initial focus will be fruit and vegetables. At some point I may venture into jerky, but that will be awhile. Am excited by the potential of this dehydrator and looking forward to when I'm confident enough to load up all 9 trays.

If anyone has any advice or favorites, I'd love to hear it.

https://www.excaliburdehydrator.com...th-26-hour-Timer-3926T-28-37-regular-prod.htm

 

[wickedhuff]

I love my dehydrator!!

I'm making jerkey right now - it's my absolute favorite!! I also make bananna chips and apple chips with cinnamon (so good!!). I got my dehydrator second hand, so it's in rough shape, but I want to get a nicer one down the line.

 

[hiker chick]

Hi Wicked.

Beef jerky? May I ask what cut of beef? Do you do your own spicing or do you use a jerky spice kit?

I have no clue.

This week my goal is a couple different fruits depending on what's at the store. And tomatoes.

Have you dried oranges?

Apricots? A chart I have shows Apricots taking an extraordinarily long time to dry compared to just about everything else, including peaches.

:?

 

[Twilightzero]

I grew up using dehydrators a lot, mostly with fruit and such. We started with convection types like the one you linked there then later built our own fan-forced model. After using both I REALLY prefer a powered fan version both for speed and results. The non-fan versions tended to really clog up the air flow and not circulate when you load them full.

We had a bunch of apple trees so we did more of that than anything else, thought we did a lot of other fruits and whatnot. As far as recipes, we really didn't have any other than just bare fruit.

Speaking of which, does anybody have any experience or source for a home-size (and affordability) freeze drier?

 

[Soapy]

If you are going to make jerky buy the best meat you can afford....we like a nice top sirloin, trimmed of fat and cut by the butcher at about 1-1/2 inch thick. Then put it in the freezer for about an hour so it firms up. Slice it across the grain about 1/4 inch thick with your sharpest knife. If if starts to get mushy put it back in the freezer again. The spice mixture/marinade is whatever you like. We use a little pam spray on the dehydrator trays to make clean-up easy. It will keep for a week or two of backpacking, or much longer in the fridge. Never seems to last very long.

 

[Twilightzero]

It will keep for a week or two of backpacking, or much longer in the fridge. Never seems to last very long.

I've found that more depends on your spice mix. If you make a marinade very heavy in salt and sugar, it'll keep longer. YMMV obviously.

 

[calvin13]

I have that model and just used it yesterday. I have not done the jerky thing yet. I use it mostly for fruits at this point. It makes it easier for food while backpacking. I do need to start making jerky though. Maybe I will try tonight.

Has anybody used theirs for soup or other already cooked meals?

 

[Twilightzero]

Has anybody used theirs for soup or other already cooked meals?

You won't get good results with a dehydrator, trust me. The backpacking meals you buy in the store are freeze dried, not dehydrated.

 

[wjdunham]

for a treat on the trail

try drying sliced pineapple circles with a maraschino cherry in the middle. my personal favorite, dried or cut up & rehydrated with plain instant oatmeal.

 

[Csquared]

A few things to try.
Kale lettuce chips seasoned with old bay.
Zucchini chips flavored with Italian seasoning.

For storage, I use mason jars and use a vacuum sealer to make large batches last longer.

 

[siskiyousummit]

Regarding meat for jerky, I usually use London Broil becsuae is has so little fat. The partial freezing tip above is crucial, as is trying to create consistent thickness in your slicing.

My own recipe that I've used for years:
Equal parts soy, worcestershire, sake, and balsamic vinegar (about 1/2 cup of each).
Add a little Chinese chile oil, some freshly gound pepper, 1 or 2 tablespoons of salt, 2 tablespoons of sugar.
Soak at least a day before drying.

Jim

 

[bh045ct]

How much sake do you use???

Regarding meat for jerky, I usually use London Broil becsuae is has so little fat. The partial freezing tip above is crucial, as is trying to create consistent thickness in your slicing.

My own recipe that I've used for years:
Equal parts soy, worcestershire, sake, and balsamic vinegar (about 1/2 cup of each).
Add a little Chinese chile oil, some freshly gound pepper, 1 or 2 tablespoons of salt, 2 tablespoons of sugar.
Soak at least a day before drying.

Jim

 

[Twilightzero]

How much sake do you use???

A liter for me, 1/4 cup for the meat :razz::food005::food012::food022:

 

[RimWalker]

Recipies

I haven't bought a dehydrator yet, but this website should keep you busy for a while:
http://www.trailcooking.com/

Sarah has a strong following in the ultralight backpacking community, where a lot of folks who have spent a lot of nights in the wood have grown tired of freeze-dried meal options commercially available.

 

[wickedhuff]

I'm not that particular for meat, I've been using top round - I usually get it at BJ's.

I make my own marinade - this last time I used equal parts warm water, Worcestershire and soy sauces. I addedd garlic power, meat tenderizer, onion powder, seasoned salt and old bay. First time using the Old Bay and I was quite pleased!

 

[bh045ct]

I just picked up a dehydrator that was at my mother in laws. I think I am going to give this a try.

Twi --- I agree with your potion controls on the sake.

 

[calvin13]

Made my first batch of jerky. Turned out quite nice. I used London Broil and cut it myself. I am going to try and have the deli cut it next time. The thickness inconsistency was the biggest issue.

 

[hiker chick]

Dehydrated a box of mangoes last evening and overnight (14 hours at 120 degrees). And did a couple bananas. Turned out great!

Amazing how many dehydrated mangoes you can fit into a storage container (now in the fridge). This is going to be so fantastic for camping, hiking and everyday life. I adore dried mangoes. Next up, fruit-wise: pears. Have a few that need to ripen.

I sliced the mangoes pretty thin and am pleased but will try a bit thicker next time. 1/4" is what I read is desirable and I was just guessing. This weekend I'm going to deyhydrate tomatoes. Just have to wait for them to ripen a bit more.

The manufacturer of my dehydrator (Excalibur) has a great guide to deydrating:

http://www.excaliburdehydrator.com/Preserve-It-Naturally-New-3rd-Edition-24-41-regular-prod.htm

I also very highly recommended this peeler they sell. $8. Peeled the mangoes with ease. Very efficient.

http://www.excaliburdehydrator.com/Soft-Skin-Peeler-32-39-regular-prod.htm

Also bought their Ascorbic Acid. Haven't used it yet. Probably will with the pears.


http://www.excaliburdehydrator.com/Ascorbic-Acid-Vit-C--55-42-regular-prod.htm

Item #: AA10

Excalibur Ascorbic Acid is a natural alternative to using Sodium Bisulfate. Ascorbic Acid or Vitamin C, while not as effective as Sodium Bisulfite, offers a natural option to help prevent discoloration caused by oxidation when drying. Our Ascorbic Acid is 100% Pure, nothing added. Each ¼ teaspoon contains 1,167 mg Vitamin C supplying 1,944% of the United States Recommended Daily Allowance for Adults and Children. Can be used for Drying, Canning or as a supplement. 10 oz jar



Retail Price: $24.95

 

[EL-MT]

I am going to take the dehydrator out of storage for this backpacking season. For making jerky I have found the leanest cheapest cuts work best, flank steak is what I have used and then just cut it across the grain.

 

[siskiyousummit]

Hiker Chick,
Try using 1/2 teaspoon ascorbic acid in a water bath instead of the sodium bisulfite on the pears. Cut them at 1/4 inch and they come out great. And you can leave the skin on. Very little browning, no bad chemicals, and no unpleasant ingnitable odors in the tent at night!
Jim