I have been busy drying tomatoes and red jalapenos. I plan on starting a bunch of jerky once I get back from Battlemoor. How about youse guys? What do you use your dehydrators for? And what cuts and marinades do you use for jerky?
Comment below!
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I've been making flavored salts for culinary finishing and cocktail rimming for almost 10 years. Now that I'm retired, I want to make this my dream retirement hobby/income source.
There are scores of people who have sampled my product and urged me to make them full-time. I now have the time to do it, but I need some capital for the ingredients and gear for the start-up.
I've spent a couple of thousand dollars over the years making my salts and given away nearly all the product. I may have sold $6oo of product over that time. Funds will help purchase ingredients, equipment, labeling, and packaging. Thanks!
GoFundMe Link
GoFundMe Link
so what kind of dehydrator (economical) do you recommend for a fledgling dehydrat-er?
The link you provided is pretty much the one I have. My luck with proteins has been a little off, I’m still tuning my marinades I think. Fleshy fruits and vegetables, and raspberry fruit leather has been tremendous with this dehydrator though. Which reminds me, I have a LOT of herbs to dry out.
I’m using both of mine right now to finish meringues for Ken’s wedding. I start them in the oven to set the shape then finish them in the dehydrators on max heat (145F or so). I’m using pasteurized egg whites for safety.
I have never tried dehdrating–but I remember my Grandmother drying mostly fruits. Her favorite fruits were Bananas and apples, and yes they tasted amazing. I may have to check out that Dehydrator and give it a try. Not sure about trying jerky yet, will start out slow.
I love mine! It’s so useful for so many things.
OK, the coffee marinade beef jerky came out pretty darn good. Mo, I will save you a bit.