Hardware: The Dehydrator
I know many of you have heard of a dehydrator, but do not know what it does. This post will help you understand the concept and how to use a dehydrator.
First, you must know what a dehydrator is. It is a slow method of cooking where low heat is used for a longer cook time with little to no water or humidity, hence the dehydration.
Most dehydrators use a low heating element and fan combo that pushes air through vented trays where your food sits. This will remove all of the moisture and dry the food. Usually they cook around 125° F. Why do you want this? Because dehydrated food does not spoil, or takes much longer to spoil. You also do not have to store dehydrated food in the refrigerator, but the pantry, or backpack.
Where to buy a dehydrator:
Some large grocery stores carry dehydrators in the kitchen appliances section. You can also find them online. Nesco is a large manufacturer.
I have seen homemade dehydrators, although have never made my own. The easiest way to make a dehydrator is to clamp 2-4 new furnace filters on a box fan. I cannot tell you cooking times because there are too many variables involved. You will have to experiment here.
Small history lesson:
Back in the day people who lived in arid areas would kill animals and hang them to dry. The sun cooked the meat at a low temperature and all of the moisture rose into the air. The meat could then be transported and eaten easily.
Fruits:
You can dehydrate fruit although take some time when chopping, try to get even cuts otherwise the slices will dehydrate unevenly. I would recommend using a mandolin.
Beef Jerky:
When choosing meat for beef jerky look for cuts with little fat. This fat will become rancid if left alone too long. I have found some beef butts that work great but need some trimming. The cut I seem to have the most luck with is the london broil. These cuts are usually lean and cheap.
Next is the marinade. I like to make my own with the following ingredients.
- ½ cup Worcestershire sauce
- ½ cup soy sauce
- 1 tsp. garlic powder
- 1 tbsp. fine salt
- 1 tbsp. cracked black pepper
- 1 tsp. paprika
- 1 tsp. cayenne powder
- 1 tsp. Dave’s Insanity (or other low vinegar hot sauce)
Slice the meat in ¼ in. strips trimming the fat where you can. Next, marinade for 12 hours.
Lay slices evenly on dehydrator trays and dehydrate for 10-11 hours.
