All dehydrators were tested with the same ingredients with similar results in drying times, mouthfeel and flavor. And all but the Sahara required at least 30 minutes of “smoking” before first use to remove factory fumes from the dehydrator. The manufacturer’s manuals suggested doing this in a well-ventilated space. I ended up using my rig for several of the models since I didn’t want those fumes in the house.
I was most excited about making beef jerky in the dehydrators, but keep in mind that USDA Safe food handling rules include cooking meat to an internal temperature of 160 degrees Fahrenheit before dehydrating.a process to avoid foodborne illnesses. I used this method for my first foray into making jerky. And it’s that extra safety step that produced an unappealing mouthfeel. While I’m not recommending that anyone skip that initial cooking step, this recipe from Brod & Taylor cooks in the brand’s dehydrators at 165 degrees Fahrenheit; most recipes I’ve seen online or in the vast world of the TikTok dehydrator skip the pre-cooking step. The best beef jerky trick I learned was from a creator who bought sliced beef intended for Korean barbecue and dry-cured it with a seasoning. He very online The world of dehydrator cooking has endless recipes and tips.
Manage your expectations: Consumer dehydrators cannot always produce the results achieved by commercial freeze drying. Some of the final products of the dehydrator “cooking” surprised me. Some fruits and vegetables remained pliable, while others were brittle with a satisfying crunch. There is a bit of trial and error with segment size and timing. Every time I use the dehydrator, I get better at prepping and timing.
Finally, as you enter the cool world of dehydration, know that Environmental humidity and the amount of water in the food will affect drying times.. In other words, what took eight hours in August in Maine could take less time in Brooklyn in September.
