Directions for dehydration

ah a fellow meatarian (I used to be a vegetarian – long story)

meat should be dried at 155ºF or above

sour cream and and cottage cheese don't dry well unless they are a secondary ingredient in a complete meal (say beef stroganoff)

keep your meat pieces small

if you dry sausage or ground beef you should fry it then rinse it and continue the frying followed by rinsing until you have eliminated much of the fat

eggs do not dehydrate well

I like to dehydrate leftover stews, chilis and sauces – works really well

if you have other questions please let me know – I've written a book (being published by Wilderness Press) on this subject so I am well aquainted with dehydration. you'll probably get some neat answers and ideas from other members of BPL too.

I've done many pork dishes without issue – I do fully cook the pork first. I've also dried dishes where milk was a minor ingredient.

Eggs – well that just didn't work out (aside from the risk of bacteria). Like you Sam, I don't often use eggs in cooking dinners so it isn't a big deal and you can buy really good powdered and scrambled egg mix from WaltonFeed.com if one must have eggs.

Hi Abdulaziz,

I highly recommend the Nesco American Harvest FD 75PR – you can read my review on it here…

http://www.backpackinglight.com/cgi-bin/backpackinglight/reviews/display_reviews?forum_thread_id=5098&cat=Foods%20%2D%20Energy%20Bars%2C%20Gels%2C%20and%20Drinks&cid=64

edited to add… I've been running this unit for almost 2 years now. I just finished a 312 page cookbook using that unit as my primary dehydration source. Each recipe was tested 3 times (keep in mind not all my recipes use a dehydrator though).

Hi Kathleen,

It contains a combination but for the most part recipes that are cooked at home and then dried. That way, while out on the trail, you basically just rehydrate, heat and eat. It makes it so simple at camp.

I'm Canadian and for the most part it isn't cost-effective for me to buy Harmony House and such because of the shipping costs although I have heard great things about their products.

edited to add: I forgot to mention that there is a lot of information on drying techniques and other food related considerations. Some of the recipes (there are over 200) are centered around foods you dehydrate yourself.

If you are looking for a serious, bomb-proof dehydrator then nothing beats Excalibur (http://www.excaliburdehydrator.com/). These things are fully serviceable as well which means that if a component dies on you, you can order just the part that failed and fix it yourself. Another great feature they have is the fact that the heater/fan blows from the side instead of the bottom which allows for more even drying. We just bought the 5-tray model after borrowing our friends 9-tray version for the summer and we love it.

Hi George,

Hopefully I don't get in trouble for posting this here… the book isn't being released until January 15th but is available on Amazon and Barnes & Noble for pre-order (I think Amazon has the better price). The title is A Fork in the Trail and the publisher is Wilderness Press. It should come up in a search on Amazon.com.

Thanks for asking about it.

Someone asked for comments on what dehydrator to buy. I have had 10 years of good service from a RONCO dehydrator that I bought for $5-$10 new back then. It is just now beginning to wear out. It might also be a choice, although I have no idea what they cost nowadays.

In stock and I just ordered…

Fork in the Trail: Mouthwatering Meals and Delectable Delights for the Backcountry

What a title! I got hungry while I was ordering.

Hi Laurie,
I will second Damien's recommendation. They are bombproof,
efficient, and durable. I've been using the 5 tray model for 9 years now to dry tomatoes, plums, peppers, apples, and pears from my garden, and it is still humming along. Pretty cost effective, I'd say.

Just received 'A Fork in the Trail' today.

I really like the easy to follow format and the comprehensive how-to tips. Perfect for my needs and I'm sure many here at BPL.

There are many great looking recipes and pictures. Will try something after I make up my mind.

It's going to be a best seller for sure!

Any tips for dehydrating vegetarian/bean chili? I have about 6 cups of leftovers in the fridge. I assume it is similar to dehydrating tomato-based pasta sauces but I don't expect it to be quite as leathery when I'm done.

Thanks

Thanks Laurie. I've just set the Chili at 135F and will check it in 7 hrs :)

In a rather strange coincidence, I just checked your site and realized that I actually ordered your book through Amazon before Christmas not realizing (1) it wouldn't be available until the beginning of February and (2) that you were 'just down the river' in Brantford. My wife and I are in Waterloo but have family in Stoney Creek, Barrie & Rosseau.

Randall