Inchworm
(1000+ posts)
Send PM |
Profile |
Ignore
|
Wed Feb-11-09 01:53 PM
Original message |
Anyone experienced with food dehydrators? |
|
I made one that sustains 115-118 degrees F.
I tested it on apples, and it rocked!
I want to try venison jerky, but don't want to poison myself.
Any links/suggestions are appreciated.
Thanks!
:hi:
|
NMDemDist2
(1000+ posts)
Send PM |
Profile |
Ignore
|
Wed Feb-11-09 01:56 PM
Response to Original message |
1. the folks in Cooking and Baking may help on this question too |
|
in fact I think there was a thread over there on this subject
:hi:
|
Inchworm
(1000+ posts)
Send PM |
Profile |
Ignore
|
Wed Feb-11-09 02:00 PM
Response to Reply #1 |
hippywife
(1000+ posts)
Send PM |
Profile |
Ignore
|
Tue Feb-17-09 08:15 PM
Response to Original message |
3. Bvar posted this link some time back in the |
|
Edited on Tue Feb-17-09 08:28 PM by hippywife
Gardening Group. I haven't had a chance to read through all of it yet so not sure if it covers meat. http://www.countrysidemag.com/issues/92/92-4/dry_it_youll_like_it.htmlYou might also ask Tab. He dehydrates lots of meat for jerky.
|
Inchworm
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Feb-23-09 05:35 PM
Response to Reply #3 |
5. I think I "hit Tab up" the day I OP'd |
|
:rofl:
Yup, I got some good info.
Thanks.
:hi:
|
Le Taz Hot
(1000+ posts)
Send PM |
Profile |
Ignore
|
Sun Feb-22-09 11:27 AM
Response to Original message |
|
Not together, of course, but if you slice them and put them in the dehydrator, when they're done you can use a food processor or blender to make garlic powder and onion powder. I know this seems like a lot of work but the taste is unbelievable!
|
Inchworm
(1000+ posts)
Send PM |
Profile |
Ignore
|
Mon Feb-23-09 05:38 PM
Response to Reply #4 |
|
I used to use the pre-diced, soaking in oil, garlic... then one day I used fresh. I never looked back.
Thanks!
:hi:
|
DU
AdBot (1000+ posts) |
Mon Apr 29th 2024, 03:31 PM
Response to Original message |