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What are your favorite food dehydrator recipes/What type do you have?
Posted on 9/29/21 at 11:43 am
Posted on 9/29/21 at 11:43 am
Recently bought a cheap Nesco dehydrator that does not have temperature settings. Bought it to dry hot peppers and was worried the heat and flavor from the peppers might leach into it. Kind of wish I had bought a better model but it worked good for the first batch of jerky I made.
Anyway, I am wanting to try some stuff other than traditional jerky and looking for ideas. I am making a Malaysian pork jerky this weekend and also plan on doing watermelon jerky, and some mango sprinkled with tajin seasoning. What are some other unique things I could do and also what type of dehydrator would you go with if I decided to upgrade?
Anyway, I am wanting to try some stuff other than traditional jerky and looking for ideas. I am making a Malaysian pork jerky this weekend and also plan on doing watermelon jerky, and some mango sprinkled with tajin seasoning. What are some other unique things I could do and also what type of dehydrator would you go with if I decided to upgrade?
6
Posted on 9/29/21 at 11:54 am to mouton
I have a 9 tray Excalibur and while I use it for Jerky,
I have been dehydrating apple rings dusted with cinnamon, banana slices, and I make homemade yogurt in it as well.
I have been dehydrating apple rings dusted with cinnamon, banana slices, and I make homemade yogurt in it as well.
Posted on 9/29/21 at 11:59 am to LSU Fallguy
How much does that model run. I have been looking at a site called Jerkaholic and he uses that model.
Posted on 9/29/21 at 12:26 pm to mouton
quote:
Bought it to dry hot peppers and was worried the heat and flavor from the peppers might leach into it.
I have a 20 year old nesco and use it every year to dry peppers and it hasn't been an issue for me. Unless you plan on using it weekly I wouldn't bother upgrading.
Posted on 9/29/21 at 12:43 pm to rooster108bm
I plan on using it for jerky and also fruit which I think usually uses a lower temp setting.
Posted on 9/29/21 at 1:17 pm to mouton
I purchased mine from WOOT.COM for $139, you have to check daily as they rotate items. Amazon has it now for $249.
Posted on 9/29/21 at 4:01 pm to LSU Fallguy
I also use an Excalibur. Worth it if you make alot of jerky, it fits like 2X as much as the round dehydrators and you don't need to fool with the trays at all while its running. I haven't used it for fruit but I did use it on onions and peppers for a rub once.
Posted on 9/29/21 at 6:08 pm to mouton
I do jerky pretty regularly. My favorite is to get a corned beef and do pastrami jerky, shite is fire. Lately I have been drying garden peppers, and grinding them up into my own seasoning mix. I prefer my current recipe over tonys, slap ya mama, etc.
ETA: I have a Presto Dehydro
ETA: I have a Presto Dehydro
This post was edited on 9/29/21 at 6:10 pm
Posted on 9/30/21 at 4:45 am to mouton
I’ve really only used mine for drying peppers. I tried using it to dry roasted garlic cloves once that I planned to grind into a powder but they turned into indestructible little stones that I couldn’t pulverize. They were rock solid. Don’t do that.
Posted on 9/30/21 at 5:35 am to mouton
If I had one, I would try to make okra "chips".
I've bought them at the store--whole pods of dehydrated okra with a little salt. They were good but expensive. Seemed cost effective to make your own, especally if you grow okra.
I've bought them at the store--whole pods of dehydrated okra with a little salt. They were good but expensive. Seemed cost effective to make your own, especally if you grow okra.
Posted on 9/30/21 at 4:16 pm to Soul Gleaux
Have you ever made pork jerky? I plan on making some this weekend and wondered if I should use curing salt.
Posted on 9/30/21 at 4:53 pm to Twenty 49
quote:
If I had one, I would try to make okra "chips".
I've bought them at the store--whole pods of dehydrated okra with a little salt. They were good but expensive. Seemed cost effective to make your own, especally if you grow okra.
I still can't figure out why okra is so damn expensive in most supermarkets. Rouses and Winn-Dixie close to me in Mid-City sell it for $3.50+ a lb. and that is outrageous.
I grow okra and never buy it, but it is such a simple crop to grow, is heat and drought tolerant and puts out pods on a daily basis per plant when they are producing well.
I had 55 plants this summer and was picking 3+ lbs. of okra a day for over 2 months before Ida knocked all the plants down and I wound up pulling them from the garden.
I save seeds from the previous years crop to plant in the spring and it only takes one pod to give me all the seeds I need since each mature pod will have more than 100 seeds in it.
Posted on 9/30/21 at 6:03 pm to mouton
quote:
Have you ever made pork jerky?
I have not, give an update on yours though once you’ve tried it. I’m interested
Posted on 10/1/21 at 10:03 am to mouton
Posted on 10/1/21 at 2:28 pm to Dire Wolf
We always just boiled them but it was impossible to make tea that did not taste horrible!Posted on 10/2/21 at 7:01 am to mouton
quote:
wondered if I should use curing salt.
I always use cure #1 in my jerky.
Posted on 10/2/21 at 10:35 am to unclejhim
Does it change the flavor? I have the Malaysian pork marinating since last nite which I used a 1/4 t per pound. I’m going to start marinating a habanero beef jerky in a bit and was debating using curing salt.
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