Guest guest Posted February 24, 2001 Report Share Posted February 24, 2001 My dehydrator is going just about every day. I don't know what I would do without it. I have the Excalibur model which you can get from Radiant Life. I purchased the 9 tray one which is pretty big but I tend to do things in bulk. I use it to dry nuts, make yogurt (I like the idea of being able to make my yogurt in a glass bowl rather than a plastic insert in a yogurt maker), raising bread & english muffins, drying out bread flops (when my sourdough for some reason just doesn't work and ends up about 1 " tall I slice it and dry it then make bread crumbs from it), making crackers, etc. Everytime I turn around I'm tossing something in there. The next step is to tackle sprouting grains again and I will use it for drying them. Oh - when a recipe calls for fresh herbs, I dry out what I don't use for another day. I put it in the basement as it is a little noisy however, it takes the chill off an otherwise cold room. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2001 Report Share Posted February 24, 2001 Thanks for the info! If I purchase the 5 tray model will this be room enough to make yogurt and all the other necessary things that you like to do? Have you ever made jerky before? If so how did it come out? Oh, my flour came out much better this time. I didn't dry it out as long as 24 hours but I dried it longer than before and this time it came out more like flour. And I made more biscuits. They were very good. I had the same question about spoilage as you did because I had a little flour left over. I put it in the fridge, but I want to know if this is okay. And how long is too long for it to be in there. Thanks, Kareemah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2001 Report Share Posted February 24, 2001 I haven't made jerky yet. I need to find a recipe as that would be an excellent after school snack. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2001 Report Share Posted February 24, 2001 I got the dehydrator from Radiant Life. I also ordered a cookbook for it that they have. So far, I have used it for jerky only. I also want to use it for dried fruits and vegetables. I love the recipe for hamburger jerky. I used ground chuck from grass-fed beef, which has a special taste all it's own. I love it for snacks during the day. It will keep for a long time in the freezer. Hamburger Jerky Use lean ground beef, or have gound a chuch roast. Rather than curing, you will make the hamburger into a meat loaf-type mix by adding the following to the meat: (per pound of beef) 1 tsp sale 1 Tbsp Worcestershire sauce 1/4 tsp dried chopped onion Cover the trays with Teflex (I put saran wrap on top of the regular trays), kitchen parchment paper, or plastic wrap, and roll out the meat mixture into a 1/8 " layer. Dry for 4-6 hours at 145 degrees. Take out the trays, invert the jerky, and remove the tray covering. Blot off any surface grease, and then return the jerky to the dehydrator for another 4-6 hours until hard and leathery. Cut your hamburger jerky into strips befoe storing. Notes: -- I placed the hamburger between layers of saran wrap in order to roll it with a rolling pin to 1/8 " thick. -- The book- Preserve It Naturally II- (I got if from Radiant Life with the dehydrator), is great. It tells how to do everything. I strongly recommend it in order to really learn how to use the dehydrator. There are interesting things like " fruit leathers " , and how to powder spices, etc. I also like that it gives drying times by region of the country! Have fun. Anne > Thanks for the info! > If I purchase the 5 tray model will this be room enough to make yogurt > and all the other necessary things that you like to do? Have you ever made > jerky before? If so how did it come out? > Oh, my flour came out much better this time. I didn't dry it out as long > as 24 hours but I dried it longer than before and this time it came out more > like flour. And I made more biscuits. They were very good. I had the same > question about spoilage as you did because I had a little flour left over. I > put it in the fridge, but I want to know if this is okay. And how long is > too long for it to be in there. > > Thanks, > Kareemah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2001 Report Share Posted February 24, 2001 and Kareemah, I would guess that sprouted dehydrated flour would be subject to the same rancidifying forces as regular flour and that you wouldn't want to keep it around for long. I don't know why the 24 hr rule for rancidity would not apply to this flour too. I have had no problem with sprouting and dehydrating grain (most recently spelt) and keeping it in the refrigerator in an airtight container until I was ready to grind it. I have never tried to keep it for more than a few weeks though I think it would keep a long time unground this way. Also, in my experience the 5 tray works great for people because as said the 9 tray is pretty big and I feel guilty using it with its 200 extra watts of power more than the 5 tray unless it is completely filled, which is not easy to do unless you do really large batches regularly. The 4 tray is kind of like a toy in my opinion. I sold my first 4 tray and got a 5 tray, but have used a 9 tray on occasion.... Jerky is wonderful to make. Just get your butcher to slice some lean meat (ask for his/her suggestion of cut based on what they have in stock). I think I recall that the setting I liked the most was #13 - you can try a variety of settings to see what you like. Marinades can be simple, from nothing, to Celtic Salt, garlic, and a little olive oil, to one of the sauce recipes in NT.... What's nice is that with a batch of crispy nuts, jerky, dehydrated apple slices, and some raw cheese and veggies you could be ready to be away from home for a day or a week and not be at the mercy of the often terrible choices out there.... Also if you get the Teflex sheets you can make yogurt/kefir fruit rollups, which are cool snacks. Anyway, just some thoughts for you.... Cheers, ----- Original Message ----- From: Sent: 2/24/2001 8:09:29 AM Subject: Re: Dehydrator Thanks for the info! If I purchase the 5 tray model will this be room enough to make yogurt and all the other necessary things that you like to do? Have you ever made jerky before? If so how did it come out? Oh, my flour came out much better this time. I didn't dry it out as long as 24 hours but I dried it longer than before and this time it came out more like flour. And I made more biscuits. They were very good. I had the same question about spoilage as you did because I had a little flour left over. I put it in the fridge, but I want to know if this is okay. And how long is too long for it to be in there. Thanks, Kareemah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2001 Report Share Posted February 24, 2001 Thank you, thank you, thank you!!! We just purchased 1/4 grass fed beef. About half of it is burger and the other half steaks. I hate to give up my steaks for jerky and have been trying to figure out what to do with all the burger. I was thrilled to see your recipe!!! Thanks again - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2001 Report Share Posted February 24, 2001 I just made some sour cream in my dehydrator and it was wonderful!!! We used it on baked potatoes then mixed the leftovers with some mayo, and buttermilk (I used fil mjolk) and some herbs and seasonings and had a wonderful salad dressing. I used a starter from www.cheesemaking.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2001 Report Share Posted February 24, 2001 Oh my, I never knew you could do all these things with dehydrators! I may have to get one like you are all talking about, making yogurt in my dehydrator sound execellent. a ----- Original Message ----- From: Cogswell Sent: Saturday, February 24, 2001 12:27 PM Subject: Re: Dehydrator and Kareemah, I would guess that sprouted dehydrated flour would be subject to the same rancidifying forces as regular flour and that you wouldn't want to keep it around for long. I don't know why the 24 hr rule for rancidity would not apply to this flour too. I have had no problem with sprouting and dehydrating grain (most recently spelt) and keeping it in the refrigerator in an airtight container until I was ready to grind it. I have never tried to keep it for more than a few weeks though I think it would keep a long time unground this way. Also, in my experience the 5 tray works great for people because as said the 9 tray is pretty big and I feel guilty using it with its 200 extra watts of power more than the 5 tray unless it is completely filled, which is not easy to do unless you do really large batches regularly. The 4 tray is kind of like a toy in my opinion. I sold my first 4 tray and got a 5 tray, but have used a 9 tray on occasion.... Jerky is wonderful to make. Just get your butcher to slice some lean meat (ask for his/her suggestion of cut based on what they have in stock). I think I recall that the setting I liked the most was #13 - you can try a variety of settings to see what you like. Marinades can be simple, from nothing, to Celtic Salt, garlic, and a little olive oil, to one of the sauce recipes in NT.... What's nice is that with a batch of crispy nuts, jerky, dehydrated apple slices, and some raw cheese and veggies you could be ready to be away from home for a day or a week and not be at the mercy of the often terrible choices out there.... Also if you get the Teflex sheets you can make yogurt/kefir fruit rollups, which are cool snacks. Anyway, just some thoughts for you.... Cheers, ----- Original Message ----- From: Sent: 2/24/2001 8:09:29 AM Subject: Re: Dehydrator Thanks for the info! If I purchase the 5 tray model will this be room enough to make yogurt and all the other necessary things that you like to do? Have you ever made jerky before? If so how did it come out? Oh, my flour came out much better this time. I didn't dry it out as long as 24 hours but I dried it longer than before and this time it came out more like flour. And I made more biscuits. They were very good. I had the same question about spoilage as you did because I had a little flour left over. I put it in the fridge, but I want to know if this is okay. And how long is too long for it to be in there. Thanks, Kareemah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2001 Report Share Posted February 25, 2001 : Dehydrator > Hello Everyone! > I just wanted to know a bit more about the dehydrator. Can you all tell > me how it has benefited you? Does it make meat jerky? Can you dehydrate fish > in it We marinated some trout filets in spices then overnight in the dehydrator, they were great,. friends thought they had been smoked. Second time we left them in too long and they were not so great. Lorenzo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2001 Report Share Posted February 25, 2001 Wait til you taste Sally's meatloaf... > Thank you, thank you, thank you!!! We just purchased 1/4 grass fed beef. > About half of it is burger and the other half steaks. I hate to give up my > steaks for jerky and have been trying to figure out what to do with all the > burger. I was thrilled to see your recipe!!! Thanks again - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2001 Report Share Posted February 25, 2001 Thanks for the info, and letting me know the numerous choices that I have for using the dehydrator. I intend to purchase one from radiant life tommorow. Kareemah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2004 Report Share Posted September 17, 2004 REALLY thin slices make for crunchy banana chips. :-) Same goes for apple chips. And while we are on the subject of yummy fruit snacks... try carrot 'fries' ! Coat julienne carrots with olive oil, place on parchment paper lined cookie sheet, bake at 375 til desired doneness, add salt if you like and eat while HOT. Yummy.... Carol in IL doihavtasay@...Mom to 7 blessings including , 3 with DS and Grandma to Micah and Jonah. " My problem isn't how I look, is how you see me." "Unless the Lord builds the house, they labor in vain." Psalm 127 -----Original Message-----From: Carol Minnick [mailto:carolminnick@...] Sent: Friday, September 17, 2004 6:29 AMhealth Subject: dehydrator From: "Kathy" <vanokat@...> Subject: Re: dehydrator/new 2 group/Thanx Don I have tried bananas but they were gross - brownish and I think I over dried them.? Kathy ----------------------------------------------------------- Kathy, No, you probably didn’t over dry them. That’s just how they turn out, unless you treat them with something to prevent browning, like maybe lemon juice? I don’t know, I’ve never done that because the color doesn’t bother me that much. They won’t look or taste like anything that you can buy at your bulk food section in the supermarket. Those ones are sugared and fried and they keep their color and are very crunchy. The dried ones you do yourself are more chewy. Although I have dried them longer than they chewy stage and gotten them to the crunchy stage – I like them both ways. Carol ~~~~~~~~~~~~~~~~~~~~~~~~~ Free health articles: http://www.bluegreensolutions.com ~~~~~~~~~~~~~~~~~~~~~~~~~ Quote Link to comment Share on other sites More sharing options...
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