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Thread: Nesco dehydrator and some recipes

  1. #21
    Senior Member Ted's Avatar
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    Quote Originally Posted by Rick View Post
    You can make leathers as well. Any sauce can be dehydrated. Things like spaghetti sauce, apple sauce, etc. What you wind up with is a fruit leather or sauce leather. Very pliable. If you don't have an insert for your dehydrator for making leathers (generally a plastic tray with raised lips on the edge) then make your own using plastic wrap. Lightly oil the plastic wrap so the sauce doesn't stick and make certain the edges are raised so the liquid doesn't run off.

    Here's some good info on fruit leathers:

    http://www.pleasanthillgrain.com/fru...ther_info.aspx
    You beat me too it! I have a American Harvester that came with a plastic tray for sauces and such. The kids love the apple sauce rollups!
    I'm a simple man, of simple means, turned my back on the machines, to follow my dreams.


  2. #22

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    Mmm, I bought a bunch of the plastic trays to make fruit leather from the Autumn olive. I'm just about finished with it, have maybe 1/2 lb. left.

    I made jerky using the jerky gun with ground beef and it was real good, and tender. Although, I thought it was supposed to be kept refrigerated if not eaten with a week or two. Ours never lasted long enough to find out.

    Onions dry real quick and I made some dried ramps/ wild leeks and am still using them years later. Crushed em up into powder and sprinkle on everything. MMMM!

    I mostly just use mine to dry shrooms though. the nice thing about these dehydrators is you don't have to rotate the stuff. Mine is the round one with the hole in the center for airflow and temp adjustment. I've expanded it to 12 trays now, which is supposedly the max.

    This lady has ads on her Youtube channel, but does provide some great info on dehydrating and using dehydrated foods.

    http://www.youtube.com/watch?v=QxVpIHre2ao
    Last edited by rwc1969; 12-18-2010 at 02:46 AM. Reason: added link

  3. #23
    2%er Erratus Animus's Avatar
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    Quote Originally Posted by Rick View Post
    Don't you find the biltong salty? I've never made it but the recipes I've seen use quite a bit of salt.
    No I used my own recipe. The important thing is you coat the meat in an apple cider vinegar. That is what gives it it's firm texture. So you can use whatever recipe you want. I even smoked mine on my pull behind smoker. It is preferred over regular jerky by all how has tried it.
    Its the bits between birth and death that define a life well lived.

  4. #24
    Administrator Rick's Avatar
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    Well, uh, care to pony up that recipe?
    Tracks Across the High Plains...Death on the Bombay Line...A Touch of Death and Mayhem...Dead Rock...The Griswald Mine Boys...All On Amazon Books.

  5. #25
    Super Moderator crashdive123's Avatar
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    Or at least samples.
    Can't Means Won't

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  6. #26
    naturalist primitive your_comforting_company's Avatar
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    Everyone's favorite seems to be the "Hot and Swangy Rick Recipe" (that is a trademarked brand name now!). So much for the "food store"... The HSRR-jerky is almost all gone!

  7. #27
    Administrator Rick's Avatar
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    It's a very old family recipe. No one ever used it but it's old.
    Tracks Across the High Plains...Death on the Bombay Line...A Touch of Death and Mayhem...Dead Rock...The Griswald Mine Boys...All On Amazon Books.

  8. #28

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    Hey, I have Mary Bell's book as well. Seems like someone here recommended it highly...

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