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        Q: Making fruit leather in dehydrator?
A: Cracking and thinning 's going to happen as the leather will lose its moisture . I discovered that if you catch it before it totally dries out , it would be best if . If you purchase leather in the shop , it is generally humid .   My mixing also start out very thick , so I would not 's concerned about that . I dry my fruit leather at 135 degrees for about 7 hours . Perhaps you 're drying too hot if it 's cracking after 4.five hours . 

Q: Food dehydrator not drying fruit out so well?
A: Place the fruit so it catches the airflow . If from the bottom , skin side up , from above , skin side down , and if from the center , skin side to the outside . 

Q: How do you make homemade beef jerky without a dehydrator...got any good recipes?
A: Yeah , I make my own .  Get dignified manner sized box and line the inside with alfoil . Put a 100 watts globe annexed to a plug in the box . Set up some rods in the box and place some wire racks across the rods . Marinate your steak for 20-4 hours , cut into strips and lay across the wire racks . Closes the box up and departing for about twelve hours . The 100 watts bulb will evaporate the moisture from the beef with the assistance of the alfoil reflected both heating .  I 've ha heaps of success with this method . It is easy and delicious .  *Homemade Food Dehydrator*  By Stryder  3-24-02   If you ’ re like most survival folks you ’ ve got a commercial dehydrator or two that you employed to preserve foods . Maybe it ’ s to maintaining your garden produce or possibly to make some lightweight backpacking foods at a cutting costs . Whatever use you make of it , it presumably looks something like the one photograph above . I have three favourite ‘ survival ’ food books that I leaf through from time to time . They are : Putting Food By by Hertzberg , Vaughn , and Greene , Cooking in the Outdoors by Jacobson , and my absolute favourite and the one I would pick if I could solely pick one food book , Stocking Up by Carole Store . Like numerous folks , since September we 've been very busy doubles checking our preps and staying close is home to ‘ only in case ’ and we have not had a lot of time to enjoy the outdoors . So the other day I was planning a short weekend camping voyage with my family and looking through Cooking in the Outdoors for some new backpacking recipes to try . The recipe I had wished to try are asking for some dried ground beef and I didn ’ t have any made up . I went to get the dehydrator to make some and later just decided – what the heck – I ’ ll make a home made dehydrator first of all to make the ground beef with .   The firstly thing I did was round up what I needed which was a heavy cardboard box ( I chose one that a computer monitoring ha come in ) , some aluminium foil , masking tape , a light socket and bulb , some lamp cord and an electrical plug , some aluminium cookie sheets , some wooden strips ( I chose some stuff in the garage I ha employed to fix screen doors with this past summer ) , and my trusty do all instruments – my Kbar . Being a packrat I ha all the stuff around the home , it 's nothing concrete and ought to be simple to find or very cheap be purchased .   Next I lined the box with the aluminium foil and taped it down with the masking tape . Roll the masking tape into a bit loop so that you 've got the sticky side out and tape the foil to box without the tape displaying .  After the box is lined with the foil , make up the lighting socket and connect the lamp cord and plug .   If the socket you 're using is opening remember to make a backing for it with cardboard since it should not be in direct touch with the foil lined box after assembly . I usage a 150 watt bulb in my dehydrator since it was the enormousst wattage bulb I ha in the home ( don ’ t even know why I ha it ! ) however , it it seemed to be absolutly rights for the sized of the box   Mount the finish light fixture into a bottom corner of the box . On two opposite sides of the box measucircle off and cut holes to slide the wooden slats through that will hold the trays ( aluminium cookie sheets ) of food to be dried . If you look intimately at the picture you 'll see that one of the slats has marks on it . I usage that slat as a crude measuring stick to be persuaded I lined up the holes on the two sides but without using any instrument other than my Kbar .  The next steps was to load up the trays with the ground beef I 's going to dehydrate , plug in my new dehydrator , and let it do its thing .   About 1eight hours later my beef was conducted and ready to go camping with me . That ’ s quicker than my commercial dehydrator which would have taken an extra 6 hours or so to do those same five pounds of ground beef . My new handmade box dehydrator only sits in a corner of my living room doing its thing .   What is its thing ? Well ground beef for one . Just cook up your ground beef ( the leaner the very best ) on the stove the way you usually would . When it ’ s cooked , drain the fat . Put the cooked beef into a strainer and run a teapot of boil water through it . The water will drain off most of the grease , and that 's what arouses early spoiling . It will also leach out some , but not everyone , of the nutrients but nobody of the tasting . Throw it in your dehydrator for a day till it is VERY dried and crumbles into powder when you break it up in your hand . Then you are able use it for soups and stews , in sauce and chilli in the areas . Rehydrate it by letting it sit in a plastic bag with a pint of water a pound for approximately onen hour . It will last around 4 weeks in a zip locking bag , and it lasts per year - from one summer to the next - just sitting on a shelf if it ’ s vacuum sealed . About 5 pounds of dried ground beef is appropriate to a quart bag ( that doesn ’ t leave any room to add water to rehydrate is , however . )  Canned kidney beans , with or without the syrup work well too and you ’ ll need those for the chilli . Fruit for a trail snack are simple and a common thing folks think of doing in a dehydrator – bananas are on sale frequently during winter is sometimes near me they ’ re five pounds for a dollar . Grab them up , slice them up in ¼ inch to 3/8 inch slices , brush them with a small honey thinned ½ and ½ with water with 1 T. of lemon juice added and you ’ ll have cheap , enormous tasting trail snacks . Do up sufficiently to last ‘ till next winter – they ’ ll keep . Have you got Chilean winter grapes has entered into your region storing ? How about some homemade raisins to mix with those banana chips ?   What else can you do ? Maybe some bonfire maize chowder . ½ cup of drier corn , 4 strips of cooked dehydrated bacon , 1 little onion chopped ( is also possible dried save the lives of weighting and volume ) , 1 medium potato diced , 2 cups dried dairy , 1 tablespoon flour , 1 ½ teaspoons salt , 1/8 teaspoon pepper .  Mix the flour , salt dairy products , pepper , and onion ( if you choose to dehydrate it ) together in a ziplock before you go . Rehydrate the maize in 1½ cups of water for thirty minutes . Place the undrained , rehydrated maize and 2 more cups of water into a pot and slow boiling for 40-5 minutes . Add water be retained volume as water boils off . Add potato and cooking till tendering . Combine the pre-measured dairy , salt , pepper , and flour mixing to 2 ½ more cups water and mixing well . Add the dairy mixing to the soup pot , mix well , and add the bacon and onion . Serve with crackers or hard breadings . It ’ s lightweight for packing but big on tasting around a bonfire .  Take 4 pounds of flank , rump , brisket or round steak and trim ALL the fat with a sharp knife subsequently cut into ¼ inch strips about 6 inches longer . Marinate in the refrigerator overevening in just sufficient water to cover mixture with 1 1/3 T salt , 1t pepper , 2 t onion powder , 1 t garlic powder , 1 t Worcestershire sauce , twelve drops Tabasco sauce and ¼ t thyme . Next morning lay it on your dehydrator trays without any overlap , plug in the dehydrator and when you come house from work that night , 8-10 hours later , you ’ ll be looking at some fine beef or venison jerky .  Meals Rejected by Ethiopia 've got their place for convinced . But with a small practice you are able make some very tasty meals in the areas from things that don ’ t have any more weighting or bulk than MREs . Dehydrators importantly add to the storage living and decline the bulk of some of your storage foods . If you don ’ t have a dehydrator , you truly ought to have one . This locally-made version works as well or better than a commercial dehydrator and shouldn ’ t is costingnybody more than $ 5 to put together even though you ’ re purchasing some of the parts plus an hour or less of labour force . If you scavenge an old lamp , a cardboard box , and thereforeme tin foil , it costs nothing . Then use it and see the world of variance it makes in bonfire meals and packing weighting ! Then… .  Get out and train !  Stryder   All materials at this website not otherwise credited are Copyright ( c ) 1996-2002 Trip Williams . All rights reserved . May be replicated for personal used exclusively . Use of any material contained in the present document is conditional upon stated terms or in writing permission . 
        
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