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Food Dehydrator

 
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nats



Joined: 12 Jun 2007
Posts: 2374
Location: Swindon but not a Swindonian
PostPosted: Mon Sep 22, 14 7:43 pm    Post subject: Food Dehydrator  Reply with quote    

I'm being given one. What should I dehydrate for best effect? Considering I don't grow fruit and veg so don't have a glut of anything. What works? How does it work? What's not worth bothering with. I really don't know where to start apart from I think I might try some banana chips first!

Nick



Joined: 02 Nov 2004
Posts: 34031
Location: Hereford
PostPosted: Mon Sep 22, 14 8:16 pm    Post subject: Reply with quote    

Interested in jerky?

NorthernMonkeyGirl



Joined: 10 Apr 2011
Posts: 4357
Location: Peeping over your shoulder
PostPosted: Mon Sep 22, 14 8:50 pm    Post subject: Reply with quote    

Dry everything!
I've done veg for soups, lots of mushrooms because I never eat them before they go off, and several delicious batches of jerky. Herbs could work?

Pilsbury



Joined: 13 Dec 2004
Posts: 5645
Location: East london/Essex
PostPosted: Mon Sep 22, 14 9:03 pm    Post subject: Reply with quote    

Left over chilli, jerky, fruit, cheap stuff from the shops....
Is there anything you would like to try and dry?

dpack



Joined: 02 Jul 2005
Posts: 35872
Location: yes
PostPosted: Mon Sep 22, 14 10:50 pm    Post subject: Reply with quote    

drying stuff is another aspect of cooking

see the improved pemmican recipe

tis handy for preserving but some dried things are ace as soon as theyu are dried

NorthernMonkeyGirl



Joined: 10 Apr 2011
Posts: 4357
Location: Peeping over your shoulder
PostPosted: Mon Sep 22, 14 10:59 pm    Post subject: Reply with quote    

Ooo, as you're here, what is a good cut of lamb/mutton to dehydrate?

dpack



Joined: 02 Jul 2005
Posts: 35872
Location: yes
PostPosted: Mon Sep 22, 14 11:25 pm    Post subject: Reply with quote    

bahh snack jerky ,with salt n pepper is best done with as lean as possible such as trimmed leg,fillet,neck fillet etc
thin cut the trimmed meat and use kitchen roll to absorb any ousey fat

however the improved pemmican recipe is best with a 70/30 cut such as breast,shoulder .untrimmed leg etc .
the fat adds to the taste/calorie content and as the fruit gives plenty of anti oxidants there is no issue with rancid fat

i would go for pemmican with sheep drying cos even low fat sheep cuts are a bit fatty for long life jerky and good pemmican is a double yummy treat delux as well as good long term zombie apocalypse stores

next sheep i do is going to be a dozen mutton chops and pemmican

the first pemmican recipe is nice and better than chocolate but the improved one is better than that

dpack



Joined: 02 Jul 2005
Posts: 35872
Location: yes
PostPosted: Mon Sep 22, 14 11:29 pm    Post subject: Reply with quote    

ps lean dried sheep is best eaten in a few weeks

pemmican lasts a long time

NorthernMonkeyGirl



Joined: 10 Apr 2011
Posts: 4357
Location: Peeping over your shoulder
PostPosted: Tue Sep 23, 14 2:42 pm    Post subject: Reply with quote    

I have a lamb breat lurking in the freezer, pemmican it may be!

dpack



Joined: 02 Jul 2005
Posts: 35872
Location: yes
PostPosted: Tue Sep 23, 14 2:44 pm    Post subject: Reply with quote    

it is yummy ,i recon the blackberry version is nicer than the blueberry one

joanne



Joined: 28 Oct 2004
Posts: 7095
Location: Morecambe, Lancashire
PostPosted: Tue Sep 23, 14 2:47 pm    Post subject: Reply with quote    

I will be making apple and damson fruit leathers later this evening when I've finished steaming as much juice as I can out of the apples for cider.

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