looking for food dehydrator recipes

[Squid4]

I just got myself a food dehydrator. Anyone have a favorite recipe they would like to pass on. I am new to using one so I am open to try meats, fruits, and veggies.

thanks!!

[skeet]

Only thing I have ever dried in one is fruit. I reas lly like dried peaches and apricots. Dried apples suck as do dried maters and most other veggies..Just my opinion ya unnerstand

[Rapier]

What part of the "it fell off the mountain" state do you live in? Well I feel sorry for ya, Memorial HS, NH College, lived in Manchester for 8 years, so here is a Jerky recipe for you:

ED’S BEEF JERKY - ALMOST HEAVEN

This beef jerky can be made hard or soft by varying the smoke time or the thickness of the sliced beef. We use whole eye of round as the meat base, any meat can be used as long as it is a long muscle, cut length ways, with the grain. The initial slabs should be cut 1 inch thick. Then lay the slab flat and cut into ¼ inch thick strips. You should have approximately 5 lbs of strips 1 inch wide by ¼ inch thick.

Marinade:
1/2 Bottle of Moores Marinade
¼ Cup Soy Sauce
1/2 Cup Water
1 Teaspoon Tabasco
1 Tablespoon Maunsel Whites 1812 Wine Sauce
1 Tablespoon of Liquid Smoke

Mix ingredients thoroughly. Pour marinade into large bowl, place meat into marinade for 2 hours at room temperature. Turn meat by mixing with hands every 30 minutes in marinade.

Place meat on racks without touching. Dust meat using Lawry’s season salt with Tabasco (a little in this seasoning goes a long way). Place in smoker for 7 hours at 180 degrees (soft jerky), 8 to 9 hours for drier jerky.

Use a dehydrator as a substitute for a smoker: dry at 140 degrees for 8-10 hours or until dry.

Good luck and good eating,
Ed

PS: Maunsel White's Wine Sauce might be a bit hard to find but it is worth it if you find it. Created just for Andrew Jackson in 1812 in New Orleans, it is a white wine that has been rendered into about a tenth of its volume.

[skeeter@ccia.com]

Rapier.that sounds mmmm..I am going to have to give it a try also...Jerkey I have tried many different ways but an easy way to break in the dehydrator is buy the pre packaged jerkey mix you find in stores...follow their directions..one thing I do is use a meat slicer so most meat is same thickness..then lay on towel after soak in brine overnight..cover with another clean towel..use (shhhh) wifes rolling pin and lightly roll out lots of the moisture..this also keeps each pc the same thickness...lay on dryer racks, I cover with 'steak broil' seasoning a little..watch after a few hrs though as some pcs will dry sooner than others..just remove the done pcs...let rest dry longer..to keep, put in jar with a cracker....or keep in paper bag...but I am sure the above directions from rapier would be great...also if no deer/elk etc..his choice of meat makes for great jerkey. Am in process of keilbalsa and brauts from deer..ready to case this wk end..also have to finish tapping maple trees for syrup..now there is some good eating..is that time of year to play.

[Rapier]

Skeet,
That jerky sounds real good and you just mentioned the only thing I do miss about the north country, fresh maple syrup. Well and cold hard Winesap apples too.

I always liked the Maple Fancy grade in a hot rum drink or over vanilla ice cream after dinner. But that light color grade never lasted long as it was swept up by the buyers quickly, early in the season, so you had to be quick at the "sugar house" to get any at all.

That was a long time ago, they were still using buckets and wood stoked fires.
Ed

[skeeter@ccia.com]

Squid4....make anything in your dehydrator yet? Let us know how it turned out.
Having good run on maple sap. Cooked down enough to make a few bottles yesterday so had to do a pancake breakfast for the one daughter and her family...used her deer for the brauts so had along with the maple syrup/pancakes...lots of work huh guys?...like the dehydrator items..takes time but mmm when done..Where I use to live came alive with neighbors when the smoker was fired up. Gotta love the smells.