MARILYN'S FAMOUS FRUIT LEATHER RECIPEThis fruit leather is VERY easy to make and kids love it. A simple, nutritious snack! Perfect healthy snack for camping, hiking, car trips, and just plain snacking. We make these in a Nesco Gardenmaster Pro!
1 large apple, washed, quartered, and seeds removed (Try using an apple potato peeler to save time.)2 Cups Fresh Fruit in season or 1-16 oz can of favorite canned fruit such as apricots1 Cup or 8 oz container of vanilla or favorite fruit flavored yogurt (optional)Combine all ingredients in a blender; blend well until the mixture is pureed and there are no chunks. This recipe will make 3-4 cups of puree.
Always lightly oil fruit leather trays or Teflex sheets before pouring on the puree, or it will stick to the tray and make a mess. (Teflex sheets are used with Excalibur dehydrators). Pour mixture onto tray and dehydrate at 110 - 130 ˇ F or until the mixture becomes leathery with no wet pockets. Lower temperatures preserve more nutrients. Dehydrate about 8-12 hours. Dehydrating time will vary. Drying times are based on how much puree is poured on the fruit leather tray, and local humidity. Make sure there are no wet spots. When the leather is dry, remove it from the tray, wrap in cellophane or plastic wrap, and ENJOY! This yummy treat won't last once the family sees it, so make several trays.
Fruit Leather Tip! Always taste the fruit puree before pouring it onto trays. Adjust the seasonings for sweetness with honey or stevia.
Flavoring Suggestions: Use a combination of fruits together along with cinnamon, lemon juice or extract, vanilla, allspice nutmeg, cloves, almond extract, etc. Adjust flavorings to taste.
JERKYCommercial meat jerky usually contains sodium nitrite. Homemade jerky contains salt and can be stored 1-2 months at room temperature or longer if frozen.
Selecting and Preparing Meat for Jerky: Use flank, round or sirloin tip cuts for economical jerky with little gristle. Game meats such as deer and elk make excellent jerky. If you don’t have an electric slicer, partially frozen meat will slice easier. Remember to cut across the meat grain for tenderness and remove excess fat. Commercial beef jerky seasonings can be added to ground meat for the easiest most economical beef jerky.
Teriyaki Jerky1/2 tsp Real Salt1/8 tsp pepper1/2 tsp ground ginger2 Tbsp brown sugar or honey1-2 cloves garlic, crushed1/4 cup Naturally Fermented Soy Sauce1 pound thinly sliced lean meat (Slice 1/4” or slightly thinner strips)Using a small bowl, combine the ingredients except for the meat and mix well. Place meat strips in a glass casserole dish, spoon a bit of the the soy sauce mixture over, and repeat this process until you have about 3-4 layers of meat. Cover the dish tightly and refrigerate. Marinate the meat for 6-12 hours in the refrigerator; Stir the mixture 2-3 times. Lay the strips of meat on mesh dehydrator inserts. Dehydrate the meat at 140-160° F for 3-4 hours and then lower the temperature to 130 and continue dehydrating until the meat is dry. You may wish to blot the meat strips with paper towels occasionally to remove beads of fat.
Dryness Test:To test the jerky for doneness, take a piece of cooled jerky and see if it cracks (not broken) when bent. If the jerky breaks when bent it may be too dry. There should be no moisture pockets.
Western Colorado Jerky“A taste of the old west”
1 tsp salt1/4 tsp pepper1/8 tsp cayenne pepper1 tsp onion powder1/2 tsp garlic powder1 tsp dry mustard3 Tbsp brown sugar1/3 cup red wine vinegar1/3 cup ketchup1 pount lean meat, thinly sliced (1/4” of slightly less)Using a small bowl, combine the ingredients except for the meat and mix well. Place meat strips in a glass casserole dish, spoon a bit of the the soy sauce mixture over, and repeat this process until you have about 3-4 layers of meat. Cover the dish tightly and refrigerate. Marinate the meat for 6-12 hours in the refrigerator; Stir the mixture 2-3 times. Lay the strips of meat on mesh dehydrator inserts. Dehydrate the meat at 140-160° F for 3-4 hours and then lower the temperature to 130 and continue dehydrating until the meat is dry. You may wish to blot the meat strips with paper towels occasionally to remove beads of fat.
Hawaiian JerkyPineapple juice tenderizes the meat and gives it an “island” flavor
1 tsp salt1 tsp ground ginger (Use more fresh ginger and chop very finely)1 Tbsp brown sugar1/4 tsp pepper1/8 tsp cayenne pepper1-2 cloves garlic, crushed1/4 cup pineapple juiece1/4 cup Naturally Fermented Soy Saucel pound lean meat thinly sliced (1/4” of slightly less)Using a small bowl, combine the ingredients except for the meat and mix well. Place meat strips in a glass casserole dish, spoon a bit of the the soy sauce mixture over, and repeat this process until you have about 3-4 layers of meat. Cover the dish tightly and refrigerate. Marinate the meat for 6-12 hours in the refrigerator; Stir the mixture 2-3 times. Lay the strips of meat on mesh dehydrator inserts. Dehydrate the meat at 140-160° F for 3-4 hours and then lower the temperature to 130 and continue dehydrating until the meat is dry. You may wish to blot the meat strips with paper towels occasionally to remove beads of fat.
EVERYBODY’ S FAVORITE CRACKERSI decided to try making a raw food cracker and used this recipe with good success. Soaking the nuts and seeds neutralizes the phytic acid and increases nutrient absorption. Also, this is a good cracker recipe for those on low carb or gluten free diets.
1 cup soaked sunflower seeds1/2 cup soaked walnuts1/2 cup soaked pecans1 cup soaked almonds1 tomato1 cup red onion (chopped)3 tablespoons flaxseed1 teaspoon cumin1 teaspoon saltMix in food processor, blender or Champion Juicer with blank on. Spread on parchment paper or fruit leather type sheets/tray using a frosting type spatula so the puree is smooth and 1/8 to 1/4 inch thick. Then using a pizza cutter, cut in squares. Scoring the puree makes the crackers easy to break into pieces when dried. If you don’ t have a dehydrator, these crackers can be done in a low temperature oven or convection oven.
Dehydration time is about 15 to 20 hours.
