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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Recent Posts

  • W

    I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.

    I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.

    Thanks,

    Weston

    read more
  • M

    Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?

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  • @andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.

    Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.

    Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!

    read more
  • D

    i use denuded round. higher cost, less waste, cleaner eating

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  • @twigg267 I did a meatgistics university article on this topic, you can view it Jerky 103 - Best Cuts For Jerky and read the article! Let me know if you have more questions beyond what is available there!

    read more
  • A

    @jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.

    read more

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