Re: food dehydrator for sale

[Guest guest]

I've had a dehydrator on my wish list for a couple of years or more, but haven't

researched them enough to know what I want. Why are you getting rid of

yours? Anyone have any tips on what features to look for in a dehydrator?

Kathy

[Guest guest]

Looks like one just sold a half an hour ago on e-Bay for $119.00.

Kathy

[Guest guest]

If you don't get the Lil Harvey you'd be hard presseed to find better deals on

food

dehydrators than the CABELA'S CATALOG. They range from $99 for a 4 tray

(expandable to

30 trays) model on up to $399 for the magnificent 160 liter commercial

dehydrator (the one

we ALL covet!). The 9 tray Excaliber is $219 and makes a fantastic

semi-professional model.

Cabela's has an amazing array of meat grinders, sausage stuffers, meat slicers

and other

food processing items. They outfit the true outdoorsman.

If you use them, food dehydrators should pay for themselves the very first year!

Will Winter

[Guest guest]

Hi, Mac & Marcy ...

I would be interested in your dehydrator. Is it possible to send a photo

attached to an email?

Thanks!

On 11/3/06, Mac & Marcy Graham <sptrout@...> wrote:

>

> Hello--we have an older but barely used 'Little Harvey' dehydrator.

> We'd sell it for a fair price to a good home, but really aren't sure

> even what its worth. Any ideas or interest out there?

>

>

>

[Guest guest]

Does anyone know of a good non-electric dehydrator set-up/plan? I

live in the land of sun and wind, and it makes no sense to plug in

for activities like this. For me and for my environment, it makes

about as much sense as using the clothes dryer instead of the clothes

line. Is there a book or a website with plans for a good outdoor

working system? Or does anyone have their own non-electric system

that really works well? TIA.... Dani

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

If you don't get the Lil Harvey you'd be hard presseed to find better

deals on food

> dehydrators than the CABELA'S CATALOG. They range from $99 for a 4

tray (expandable to

> 30 trays) model on up to $399 for the magnificent 160 liter

commercial dehydrator (the one

> we ALL covet!). The 9 tray Excaliber is $219 and makes a fantastic

semi-professional model.

>

> Cabela's has an amazing array of meat grinders, sausage stuffers,

meat slicers and other

> food processing items. They outfit the true outdoorsman.

>

> If you use them, food dehydrators should pay for themselves the

very first year!

>

> Will Winter

>

[Guest guest]

I've copied the section below about 'sun drying' from a messge Schultz

fwd'ed.

Sun drying is the old-fashioned way to dry food because it uses the heat from

the sun and the natural movement of the air. But bright sun, low humidity, and

temperatures around 100 degrees F. are necessary. In Illinois the humidity is

usually too high for successful sun drying. This process is slow and requires a

good deal of care. The food must be protected from insects and covered at night.

Sun drying is not as sanitary as other methods of drying. Don't sun dry food if

you live near a busy road or in an area where the air is not clean.

If you decide to sun dry foods, you might want to use a natural-draft dryer

(see illustration above). The advantage of this kind of dryer is that it hastens

drying by trapping heat from the sun. It also protects the food from insects and

birds. Its construction is described in several of the recommended publications.

Place pieces of food on drying trays and then cover them with a layer of

cheesecloth or netting to keep off dust and insects. Place the dryer in direct

sunlight on a roof or high surface away from animals, traffic exhaust, and dust.

After the food is almost dry, put it in an airy, shady place to prevent

scorching during the final stage of drying.

Be sure to bring the dryer indoors at night if the temperature drops more than

20 degrees F. Dew and sudden temperature change put moisture back into the food

and lengthen the drying time. Fruits and vegetables take 3 to 7 days to dry in

the sun. The length of time depends on the type of food and the atmospheric

conditions. Natural heat is slower and less dependable than controlled drying in

an oven or food dryer.

The source is : Drying Food---University of Illinois at

Urbana-Champaign--College of Agriculture--ative Extension

Service--Circular 1227

Mac & Marcy Graham -- Star Prairie Trout Farm

400 Hill Ave

Star Prairie, WI 54026

(715) 248-3633