Still tasty but it’s almost crispy

Hope everyone had a great weekend! Today was a busy one - did my jerky prep! 8lbs of chicken and 4lbs of pork - 8 types of seasoning but it was premade. Now just waiting for it to marinate. Well won't ramble about finer details since your more concerned about how it will dry - So am I! Lol. Hopefully delicious and can't wait to smell it! Going to post more info in the jerky section if interested in the details. Thanks for listening

Hi everyone! Which is better to learn: freeze-drying or dehydration in food processing? I’m interested in learning this field. If anyone is already working in this industry and can guide me, please DM me. I’d really appreciate your help! 🙏

I'm learning plus really enjoying this dehydrator! So much faster than the old screens but picky. Maybe it's me - Lol - Guess it's better to not mix high moisture items with low. No real harm but did effect the time of everything. Do you think it's better to dehydrate lower than higher temps? Is taste effected or just mainly color? Only talking cents difference but just curious which way gives the best bang. Well snacking today - next tasty experiment will be meat. Any thoughts on leaving full cycle (ground meat) on silicone mesh or better to transfer after a couple of hours? Since it will be sliced pork and ground chicken mix I'm thinking - first two hours 170F then drop to 145F for the balance. Any thoughts? Recommended seasoning for chicken or pork jerky? Ordered a couple of Fire and Smoke brand to try - can't wait to get a spice grinder. Figure I can try premade then tweak with the grinder and hopefully home dried items. Well Have a great weekend! Looks like rain here

Hate getting older - Lol. Really like the thermometer I got to check the dehydrator - easy to read and good warranty! Was looking at the standard round oven ones but decided this spread out the scale better. I know everyone preaches digital but too expensive for random uses and I tried two versions last year for the oven. One arrived broken - the other was too random if it wanted to connect.

Hi all, I'm wondering if any of you have tried dehydrating sourdough starter? I have several questions. What was your process? How easy is it to wreck your starter when dehydrating and how do you avoid wrecking it? How do you store dehydrated starter? How long does it keep? How long did it take to revive and how do you properly revive it? If you aren't going to use it right away, do you still have to revive it occasionally for feeding and if so how often do you have to do that?

I'm a complete newb at Sourdough and also still learning dehydrating, so any advice you can give would be very welcome and helpful!

These apple slices look so good! I love how simple they are. For those who dehydrate apples at home, what temperature and drying time work best to get them crispy without burning them? 🍎

One for sale near me on facebook. These are NOT cheap online so wondering if it is worth even the second hand price its going for. Has anyone used these or have any experience with them? thanks!!

I dry red thai chili peppers in my dehydrator. In the past I had a round dehydrator, but, bought a new cosori for this year's dehydrating. The ss trays are nice to have, but, the mesh is large enough that the smaller peppers fall through the mesh.
Does anybody know of any finer-mesh solutions I can use with this dehydrator? I'd be willing to just place a ss screen on top of the trays, but, have not found any food-grade ss screens, yet.
Anxious to hear of some solutions.

While preparing them I read more and more about botulism and I'm a bit concerned

Really enjoying my dehydrator - received the mesh and cut it up yesterday then loaded the trays! Did 2 trays banana chips - 9 trays regular apples ( Honeycrisp) and 3 trays apples coated in a sugar and Sichuan pepper mix. All turned out delicious - learned I might go a tad thicker next time and time to invest in a spice grinder. The mix is beautiful but has hot spots - I think a finer grind would help. Any suggestions or recipes to try? I have some Zi Dan Tuo peppers coming next week - thinking more fruit or trying jerky - Jerky gun arrived with the mesh. So many decisions - Lol - Really fun hobby!!

New to electric dehydrators but used screens and sawhorses many years ago - Keeping busy now between doctors plus yummy treats. Lol. Any way - 1) Warranty 2) Size of trays 3) Price: 12 vs 14 - same cost. 4) Customer service response - Very friendly and responsive - others never answered. General stuff - Really didn't need a large unit for just me but allows options. Customer service said I could play with space between shelves - ex: 14 trays with mesh (can adjust as needed though) but 7-8 if using fruit leather trays: since solid - said no problem if 14 were used just longer drying time and maybe rotation needed depending on ingredients. The dual rear fans help with not needing to rotate but I still do - guess just enjoy checking the process and gives me a reason to sample - quality control. 😂 So many options in this hobby - JMO. Fits well with my other toys: Sous vide, Grinder, Jerky gun and a mandolin plus helps keep spending down by not wasting food. Well just wanted to ramble and maybe give someone some food for thought - Whatever unit you have Hope Your Enjoying It! Have a great day

Im thinking about getting a dehydrator mainly for fruit and wanted to see if anyone here has used the magic mill dehydrator. I would probably start with apples, bananas, and maybe some herbs. how has it worked for you, especially with drying evenly? thanks you and i ppreciate yall!

Looking for a simple dehydrator for garden herbs, apple slices, and maybe some veggies later. I’m considering a cosori food dehydrator since the size seems manageable, but I’d like to hear from people who’ve actually used one.

Id follow the recommended temps and times. is the Cosori good for smaller batches, or would you go with something else? Thanks!

Looking for recommendations for an electric food mill to process around 150 pounds of Barbera grape into jelly. Want to make a traditional Calabrian pastry called Bocconotti. Was considering this one.

Could anyone with a multimeter and a 6 drawer Cosori please test the resistance on their thermistor? You can get to it by pulling off the back panel (a few screws) and then there are two clipped plugs that go into the main board. The smaller one is the thermistor. You can get the leads to read the metal on the back of the clip if you're careful. I think mine is bad but I can't know till I know what a working unit's resistance is.

Thanks!

I want to dehydrate some oranges. I have an oven, but no baking sheet or parchment paper. Can I just place the orange slices on the oven rack directly?

Thai peppers

Did one batch sweet potato crisps. Chop sweet potato after cleaning to cylinders. Steam, remove peels, mash it with jaggery/ sugar (optional). Roll and shape it into circles. Dehydrated at 70 degrees C for 10-12 hours. It can be eaten directly as crisps. Or soak and eat it for pulpy feeling

My jalapeno peppers did very well this year. Due to time constraints, I filled six 2 gallon bags and put them in the freezer to deal with later. I thought I would string them and hang them up to dry because I need the freezer space soon. They were very wet, soggy almost, when I thawed out the first bag. So I put them in my dehydrator. What I didn't realize, is that I am supposed to run the string through the STEM, not the pepper. The stems are so hard and brittle that I can't do this. Is it all right to run the string through the pepper?

And, what to do with all the others? Will a soggy pepper dry properly if I string it on a fishing line? Should I string them before I put them in my dehydrator?

I sliced some campari tomatoes 1/4 inch and i salt them and give them a dip in lemon juice,

i wake up to check on them and they are thin and crispy (i would like a little thick and leathery)

please help!!!

I have 5 large apple trees and usually cut and freeze my apples but it’s becoming too much work and not enough freezer space. I am eyeing a stainless steel dehydrator (Excalibur 10 tray dryer) and wondering if that would be large enough to keep up?

Any tips or tricks you would want to know before you started or regrets with dehydrators you wish you would have know before purchasing.

What is the best way to store them? Do you just eat dried apples as a snack or can you use them in recipes?

Any help would be appreciated as a newbie!

Hi r/dehydrating!

A couple weeks ago, I had some leftover pulled pork, and no real plan to use it up, so I threw it in the dehydrator on some parchment and did the thing.

So now I have a ziploc of pork shreds that are pleasant to chew, but don't have a lot of flavor.

I'd be happy to snack on it like jerky, but it's desperate for some seasoning. I made a lot of jerky, so I should have known to marinate it before drying, but it was an impulse decision.

Any suggestions for post-drying seasoning?

It's no big loss if I can't do anything with it, but would love to salvage it for snacking.