One thing that some of you might be interested in - they had quite a few (about 15) Ron Popeil (sp) dehydrators (remember them from TV?) for $25 each. 5 tray models. Sounds like a reasonable price if you are looking for one.<<<
I was given one of those, it does not have a fan, but lots of folks like them for yogurt makers.
The cheapie that Walmart sells, does have a fan.
>>>I was given one of those, it does not have a fan, but lots of folks like them for yogurt makers.<<<
Since I wasn’t in the market for a third one, I only looked at the price... Good to know as the fan makes the drying much faster and more uniform.
Since the ones I have do not have thermostats, I have a stick thermometer that I put down from the top vent adjustment opening. That way, I can pretty much get the temp I want - but it takes patience... My old one will get up to about 155 degrees once the drying is about half way done. The evaporation of the moisture seems to make it cooler in the initial drying, so I have to adjust it usually once during the batch. (I have marked the vent for approx. temps. knowing it won’t go that high initially.)
upcountry miss was asking about drying meat, and I was hoping to get time to copy some of the charts for it. First off, you do NOT have to use the salt! They do use it on jerky, but they can also use sugar instead if they prefer. To make other than jerky, be sure and cook the meat hot enough and long enough BEFORE you put it in if your dehydrator isn’t one of the fancy commercial types with thermostat controls. As I recall, you need 140º for 45 minutes, or 160º for 30 minutes or 200º for 20 minutes. Those should be checked at the center of the meat and then hold it there for the required time.
Usually they recommend slicing the meat first in 3/16” to 1/4” uniform thickness. I like to cut mine cross grain (easier for this old fogy to chew) You can dry just about any kind of meat - squirrel, rabbit, venison, chevron, beef, fowl, even seafood. They say to test dryness by bending a cooled piece of it and it should snap like a tree twig, but not break. (LOL but if you cut it cross grain, it will break from my experience.)