Topic: Dehydrator

[Jeff]

I just got the special sale deal on a Cabelas 10 tray dehydrator.  Anyone have any recipes/suggestions?  I've set it up in the Shop if anyone wants to check it out.

BTW, I've been planning on getting the Cabelas "professional" model for a couple of years but they never come on sale in the spring/summer.  Only around Christmas.  I decided that I really didn't need anything so big and this 10 tray model looks a lot like the Excaliber which is very highly regarded.

[fj40mojo]

http://beefjerkyrecipes.com/

Use of beef is a suggestion only. I know a few people who may be able to provide alternate forms of animal protein, say maybe venison, goose and/or duck all make excellent jerky. Dried fruit is a good way to take advantage of good prices when they come along and you aren't able to eat it before it spoils. Apple chips, banana chips, apricots, prunes, mangos, dates all lend themselves well to the drying process.

[NGO]

about the very best way to store corn is to buy a large bag of frozen corn and dehydrate it.

Once dry store in a mason jar, no need to use pressure cooker.  We use one of those vaccum sealer attachments that seal mason jars.

It rehydrates excellent and doesn't effect the taste.

[scoob]

You probably already know about dehydrate2store.com, but in case anyone else is looking...

[NGO]

Apples use the corer/peeler and then lay that spiral on the table and make a cut through the diameter - even half circles that dry perfectally. use lemon juice to keep the nice color a flat pan with juice in it...but the juice in quart size bottle from Costco or Winco...not those small lemon size containers.

 For Schnitz pie,  put the cinnamon and sugar on them so you don't have to mix it up later and add it to the pie, it's already there!

store in quart jars for use and not open to many at one time

[Jeff]

dehydrate2store.com is a great site.  I hadn't been there before.   

The frozen corn (veggies) idea is awesome.  I'm definitely doing that.  dehydrate2store.com has a video of dehydrating frozen hash brown potatoes and then cooking them.  Yum.

I need an apple corer/peeler.  Any suggestions?

I did get one of the "professional" Jaccard madolin slicers at 50% off from Cabelas too. 

[NGO]

http://www.amazon.com/Progressive-International-Apple-Peeler-Corer/dp/B00004RDFR/ref=sr_1_14?ie=UTF8&s=home-garden&qid=1268017986&sr=8-14


we found one just like this at a yard sale for a $1   been using it for three season now...it works.

[luvmy45]

Mom had one of those growing up... we had fun playing with it!

[NGO]

cut  cabbage in half and remove the core. Then slice it up as if you were shredding, into about 1/4 inch strips. Then steam blanch it for 4 to 5 minutes. Then put it into the dehydrator until brittle.

Frozen veggies are already blanched so when using them, you can ommit the blanching part.

Fresh veggies, such as cabbage will dehydrate better and store for a longer period of time without going rancid if you blanch. The blanching kills the enzymes that can cause spoilage.

[NGO]

From Preserve It Naturally II: The Complete Guide to Food Dehydration:

Select crisp new potatoes that are mature and undamaged. The tubers should be smooth with shallow eyes. Russett (sic) Burbank, White Rose, and Norgold Russet are good drying varieties. Potatoes must be fresh to maintain their good taste when rehydrated; the skins on old potatoes will become tough and leathery. Preserve freshness by storing the potatoes in a cool place, but do not refrigerate.

Step-by-Step

1. Wash potatoes to remove dirt; peel if desired.

2. Cut french-fry style, in 1/4" slices, in 1/8" circles for chips, or grate.

3. Steam 4 to 6 minutes; then rinse in cool, clear water. Without proper pretreating*, some potatoes may turn black during drying.

4. Dehydrate potatoes at 125 degrees F. Slices and fries should be brittle to semi-transparent, and chips should be leathery. Test carefully since any lingering moisture can cause the entire batch to mold.

Drying time varies from 6 to 14 hours, depending on ambient temperature and humidity.

*To pretreat: Add one tsp. sodium bisulfite per cup of water to steaming solution OR grate potatoes into lemon water, blanch 4 to 5 minutes, shock in an ice bath, then return to the lemon water for 5 to 10 minutes OR steam potatoes until tender, then dip in cold lemon water

[scoob]

I need an apple corer/peeler.  Any suggestions?
I did get one of the "professional" Jaccard madolin slicers at 50% off from Cabelas too.

My wife and her mom swear by the Pampered Chef peeler

I saw that mandolin in the bargain cave...wanted it, but I have a mandolin already.  It's a cheapy p-o-s though.

[Lady Taxidermist]

I have the excaliber and I will say I love it..   You can doo alllll sorts of neat things with it.. Fruit, vegies, meat..  Its fun.. If yurs doesnt come with the little plastic tray covers, invest in some.. they make clean up much easier..