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Best Dehydrator Recipes



MARILYN'S FAMOUS FRUIT LEATHER RECIPE


This 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 apricots
1 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.


JERKY

Commercial 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 Jerky

1/2 tsp Real Salt
1/8 tsp pepper
1/2 tsp ground ginger
2 Tbsp brown sugar or honey
1-2 cloves garlic, crushed
1/4 cup Naturally Fermented Soy Sauce
1 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 salt
1/4 tsp pepper
1/8 tsp cayenne pepper
1 tsp onion powder
1/2 tsp garlic powder
1 tsp dry mustard
3 Tbsp brown sugar
1/3 cup red wine vinegar
1/3 cup ketchup
1 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 Jerky
Pineapple juice tenderizes the meat and gives it an “island” flavor

1 tsp salt
1 tsp ground ginger  (Use more fresh ginger and chop very finely)
1 Tbsp brown sugar
1/4 tsp pepper
1/8 tsp cayenne pepper
1-2 cloves garlic, crushed
1/4 cup pineapple juiece
1/4 cup Naturally Fermented Soy Sauce
l 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 CRACKERS

I 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 seeds
1/2 cup soaked walnuts
1/2 cup soaked pecans
1 cup soaked almonds
1 tomato
1 cup red onion (chopped)
3 tablespoons flaxseed
1 teaspoon cumin
1 teaspoon salt

Mix 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.