dehydrator

I thought about where to put this for a second before I did, so sorry if it is in the wrong place. However, I was wondering if any of you guys dehydrate your food before hitting the trail. The idea here is that you can make your own mountain house type meals and save A LOT of money. I know a few people who do this, but they aren't real accessable to me. If any of you guys do this, please let me know which dehydrating units you use. And again, sorry if this is a misplaced thread, and please feel very free to move this if it needs to be moved Jay.

Hey Kyle... to funny.. my now ex thats in Florida, her oldest son was named Kyle... anywho.. I to would like to find someone to guide us in this area. I have always been interested in this and guess another project is ok.. uh, are we suppose to limit our projects in day to day lifes... lol. I think I am up to about 5000 due this month hahahaha.

Eddie

I know a lot about this, but I'm wanting to spend a little time actually talking to someone who knows way more than I do. I think I could get by with what I know, but there is always more room to learn.

what were you wondering? I might be able to surprise us both and know the answer...

What do I need to get started I guess. Equipment wise that is. I know zip about it.

Eddie

Wow, Eddie I don't know how, but I completely missed this post. The only real thing that you need to get to get started is a dehydrator with a temp control. Make sure it is one with multiple trays. Also, some parchment paper wouldn't hurt (for things like sauces). Sorry again for missing this post!

I thought you didn't care any more
Eddie

Anyone know if you can use a dehydrator with a set temp?

The temperature is relatively unimportant. Sort of.

Ideally,

Meats and Fish: 145°F and above
Fruits and Vegetables: 130°F to 140°F
Herbs and flowers: 100°F to 110°F

BUT, it's all about timing when it comes to dehydration. The temperature can vary as long as you time it right.

Meats should get up to 145°F for at least 45 minutes to kill critters. (If in doubt, 20 minutes at 200°F in the oven after you take it out of the dehydrator will ensure that any cooties are dead.)

Enough dry air for long enough will dehydrate anything.

Try this for a good source of how to and recipes. Sarbar has a alot of info posted about dehydration in addition to freezerbag cooking.
http://www.freezerbagcooking.com/dehydrating.htm
HBH

So Jay, you're saying that if I can get the temp to 145, I'll be alright?

willky1 wrote:So Jay, you're saying that if I can get the temp to 145, I'll be alright?

I'm no expert on the matter, but I've eaten dehydrated meat prepared using the 145 for 45 rule, and I haven't died yet. (Nor have I lost hair in weird places, grown any extra limbs, or gone on any nutrition-induced psychotic rages...)

Like I said though: I'm not an expert. Just remember, it's not just about reaching the temperature; it's about maintaining that temperature for the alotted time.

(Sorry for the delayed response--I was out of town sir!)