u/AnimeLady2004

I am very new to dehydrating.
I've been working on dehydrating fruits-bananas, apples, raspberries, blackberries, and blueberries. My dehydrator gave me guidelines on tempt and time. So far the fruits have been on varying times (12 hrs to 20 hrs) but all at 135 degrees.
The fruit is squishy (not solid). is that normal?
When I've had banana chips before in trail mixes, they are hard. Mine are chewy. I've left them in the dehydrator longer but - still chewy. Is that normal?

Third issue....I was trying to make greek yogurt bites, but the yogurt shrunk from quarter size to practically pen size and also very chewy.

I am trying to make snacks for my work and when I travel, so I prefer them a bit harder then just squishy and chewy so they don't get squashed in my bags when I travel on the planes.

Any tips and advice is greatly appreciated.

I made teriyaki beef jerky but its kinda sticky.
Is that normal?

I didn't want it in the dehydrator any longer because the texture is perfect but its pretty sticky.....not sure if thats normal.

Hi yall, I am changing my eating lifestyle and one thing I can eat as much as I want is jerky. But it's incredibly expensive. I was reading a lot about making my own and I need some guidance. Some websites say I can use my oven, others warn me not too (I don't have a dehydrator, mine is broken and haven't replaced it yet). so I need advice...

• can I use the over or do I need to use a dehydrator? and will any dehydrator work? I had a small one like for fruits and such.
• what tempt/how long should the jerky be in the over (or dehydrator)?
• I read the meat should marinate for 12 hrs to overnight, and I should turn the meat inside the bag to make sure all of it is marinated, is that right?
• is it better to use a bowl or a ziploc bag to marinate? I usually use a bowl to marinate meat so I can make sure its submerged in the juice.
• for the marinade, I was thinking equal parts soy sauce and Worcestershire sauce, and add to taste teriyaki sauce, salt, pepper, and red chili flakes.
• for the meat....Some recipes said "eye of round beef" but another article said I could use the beef thats for stir fry (someone said grocery stores sometimes have this meat cut into strips for the stir fry). Which meat is best?
• lastly.....does it really matter is the meat is cut against the grain or with it? It seems like the more I read, the more people are split on how to cut the meat....

Thanks for any and all help. Just overwhelmed and trying to cook and eat better.