Dehydrator


  • Regular Contributors

    Which dehydrator for home use does everyone (or anyone) recommend? I’m not talking about a real heavy use item, probably a few times a year but maybe more if find a jerky recipe I really like.
    TIA, Greg


  • Admin

    @Gomez
    For the dehydrators from Walton’s, my favorite has been the 6 Tray Digital Dehydrator.
    https://www.waltonsinc.com/equipment/dehydrators

    At $79.99 I think the value you get from this one is the best for very occasional use. It is also a little easier on the eyes when sitting on a kitchen counter than other models. The way it is set up too with the trays also providing the exterior housing, it’s the most compact unit and the base is very compact when the trays are removed.

    If you get past just very occasional use, then we also have 3 other new dehydrators, which I am really liking! There’s a 10 Tray Digital Dehydrator, plus a 12 Tray 80 Liter Dehydrator, and a 24 Tray 160 Liter Dehydrator. I’ve been playing around with these for the last couple weeks, and they are pretty awesome. If you, or anyone else is looking for a little nicer dehydrator to use somewhat more frequently, then they are some really great options.


  • Regular Contributors

    Thanks Austin!
    I watched the video and have a question; why do you not dip the fruit in lemon juice or something similar to help prevent browning? I realize it’s more aesthetics than taste, but still surprised me.
    Thanks,
    Greg


  • Admin

    @Gomez

    I just don’t seem to have a problem with much browning when I’m dehydrating apples. The apples might discolor a bit, but more yellow than brown, and I’m fine with that.
    I do have some browning on bananas, but it’s nothing that bothers be too much, so I just cut out any extra steps, like dipping in lemon juice, just to save a little extra time.

    I should probably do a half batch of each with and without lemon juice to see exactly how much of a difference there would be though.


  • Regular Contributors

    Hey Austin,
    I did some bananas last night and did dip them in lemon juice. They still had a fair amount of browning but I didn’t do any without for comparison. I will say the lemon juice added a tartness that I think went well with the sweetness of the banana although my wife didn’t care for it.
    I also took the opportunity to point out we needed a bigger dehydrator with a timer 🙂


  • Admin

    @Gomez

    I also took the opportunity to point out we needed a bigger dehydrator with a timer 🙂

    Haha! That’s awesome!
    Keep dropping those hints.


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  • Sounds and looks great. Will be saving this one.👍

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  • S

    I have made about 5 batches of summer sausage and have followed the videos, I purchased a 20 pound mixer, soak the casings, using the clear casings, stuff the casings, etc. The casings are not sticking to the meat. They look good until I shower them and let them cool, then they become very loose. I am using a cookshack smoker and it only has a quarter size hole in the top to let out moisture. Could the humidity be to high to let the casings adhere to the meat? I am using the temps per the summer sausage video. The sausage tastes fine, just trying to figure why this is happening.
    Thanks

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  • T

    Thanks im just doing it for home hobby

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  • @loadpin dessicants in a vacuum sealed container in the freezer is really not going to do anything at all and would cause more problems. They are made with a cloth material and that material will get saturated with water/fat from the snack sticks and will end up rupturing when removing removing unthawed snack sticks from container. You do not want to use dessicants in that fashion and they really would not do anything for that anyways. If you vacuum seal your snack sticks real tight they should be great to eat without too much change in moisture for a few years. Many years ago i had dessicants and actually did this very thing for R and D and they dont work.
    What really are you going for?

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  • @tim-salois It is just an optional additive you do not need to use it but using it is going to increase your water holding capacity. This means it is going to give you a juicier (and better in our mind) product. If you are a commercial processor than you should absolutely be using it to increase your final yield.

    Just be sure not to add too much as it can affect the taste if you go above the 2 oz for 25 lb of meat ratio.

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  • @jonathon ok thanks

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