Food

Dehydrators

Things to know when cooking meat:
The USDA states that meat needs to be heated to 160° and poultry to 165° prior to dehydration, in order to kill bacteria (such as Salmonella and E.coli O157:H7). If these temperatures aren’t reached, you are also susceptible to Botulism. Make sure the dehydrator you purchase meets the safety standards for dehydrating meats (165°).

Types of Dehydrators:

• Shelf Tray
• Stack Tray

Shelf tray dehydrators are known to distribute heat evenly over all trays, while many stack tray dehydrators produce uneven heat/air flow.

Things to Dehydrate:

• Steak (Beef Jerky)
• Fruits (Apples, Apricots, Mangoes, Peaches, Plums, Pineapples, etc.)
• Puree fruits and spread them on a tray to make “fruit leathers”
• Vegetables
• Stews