All dehydrators were tested with the same ingredients and gave similar results in drying time, texture, and taste. And in all regions except the Sahara, dehydrators were required to be “smoke” for at least 30 minutes before first use to remove factory fumes. Manufacturer’s instructions suggest performing this in a well-ventilated area. I ended up using my deck for several models because I didn’t want my house to be smoky.
I was most excited about making jerky in the dehydrator; USDA Safe food handling rules include cooking meat to an internal temperature of 160 degrees Fahrenheit before dehydrating.This is a process to prevent food poisoning. I used this method the first time I made beef jerky. And it was the extra safety measures that created a less appealing texture. I’m not advocating for anyone to skip the initial cooking steps, but recipe Brod & Taylor cooks at 165 degrees Fahrenheit in the brand’s dehydrator. Most recipes I’ve seen online or in the vast world of dehydrator TikTok skip the pre-cooking step. The best beef jerky hack I learned came from a producer who bought thinly sliced meat for Korean barbecue, rubbed it, and dried it. that very online The world of dehydrator cooking has endless recipes and tips.
Manage your expectations. Consumer dehydrators cannot always produce the results achieved with commercial freeze-drying. Some of the final products of the dehydrator ‘cooking’ surprised me. Some fruits and vegetables remained pliable, while others were brittle and retained a satisfying crunch. There is a bit of trial and error with slice size and timing. Preparation and timing get better every time you use a dehydrator.
Finally, as you enter the refreshing world of dehydration, Ambient humidity and the amount of water in the food affect drying time.. That means what took 8 hours in Maine in August might take less in Brooklyn in September.
