Hope everyone had a great weekend! Today was a busy one - did my jerky prep! 8lbs of chicken and 4lbs of pork - 8 types of seasoning but it was premade. Now just waiting for it to marinate. Well won't ramble about finer details since your more concerned about how it will dry - So am I! Lol. Hopefully delicious and can't wait to smell it! Going to post more info in the jerky section if interested in the details. Thanks for listening
I'm learning plus really enjoying this dehydrator! So much faster than the old screens but picky. Maybe it's me - Lol - Guess it's better to not mix high moisture items with low. No real harm but did effect the time of everything. Do you think it's better to dehydrate lower than higher temps? Is taste effected or just mainly color? Only talking cents difference but just curious which way gives the best bang. Well snacking today - next tasty experiment will be meat. Any thoughts on leaving full cycle (ground meat) on silicone mesh or better to transfer after a couple of hours? Since it will be sliced pork and ground chicken mix I'm thinking - first two hours 170F then drop to 145F for the balance. Any thoughts? Recommended seasoning for chicken or pork jerky? Ordered a couple of Fire and Smoke brand to try - can't wait to get a spice grinder. Figure I can try premade then tweak with the grinder and hopefully home dried items. Well Have a great weekend! Looks like rain here
Hate getting older - Lol. Really like the thermometer I got to check the dehydrator - easy to read and good warranty! Was looking at the standard round oven ones but decided this spread out the scale better. I know everyone preaches digital but too expensive for random uses and I tried two versions last year for the oven. One arrived broken - the other was too random if it wanted to connect.
Hello - new to dehydrating - just purchased a 14 shelf Cercker unit. Did my initial burn-in and tested the temperature with an oven guide thermometer. Then decided to try fruit leather for my first go. Loaded 8 silicone trays - 7 assorted applesauce based mixtures plus 1 sliced tray of cranberry sauce. Temp was 135F - ran for 11-16 hrs - was misty yesterday and unit near a window. Learned - need to puree mixes instead of stirring on sheet and I like the mixes with seeds. Nice crunch! Finally my questions - Lol. 1) Should it take this long? Thinking weather and placement near the window effected it. 2) Can one run a full (14 trays)unit of leather trays (tad over 1" spacing) or better to have more space (8 trays)? Unit has rear dual fans. Saw somewhere that many trays would triple the time or more because of moisture buildup so better to run half of unit capacity of close to it. 3) Any tips on cranberry sauce chips? These were roughly halved then cut into approximate 1/8" slices - waiting on mandolin in transit. Still tacky in spots but very chewy: Won't go to waste! Lol. Did rotation of trays a few times during the run. Overall I'm enjoying the batch of treats!