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Food Dehydrator

Posted: Tue Feb 17, 2004 12:28 am
by raiyo
Anyone have any experience with those? I'm looking into buying one for Kozmo, and for me to I guess. My price range is something under 100.

Posted: Tue Feb 17, 2004 9:29 am
by Amy
I bought one at Meijer's...haven't used it yet :tongue:

Posted: Tue Feb 17, 2004 12:29 pm
by Suade
what is that??

Posted: Tue Feb 17, 2004 6:25 pm
by pocketpit
I have one and use it for pig's ears ect. Works great.

Posted: Tue Feb 17, 2004 8:33 pm
by raiyo
pocketpit wrote:I have one and use it for pig's ears ect. Works great.


brand? model?

Posted: Wed Feb 18, 2004 6:55 am
by pocketpit
It's a Mr Coffee brand dehydrator. I couldn't find any indicator of what model it was anywhere on the box. Just said it had a motor driven fan for better drying.

Posted: Wed Feb 18, 2004 7:54 pm
by raiyo
Do you have to rotate the dry now and then? How much did it cost you? I'm thinking of getting the one below.

www.truevalue.com/index.cfm?a...

Posted: Thu Feb 19, 2004 1:45 pm
by pocketpit
The only items I rotate or turn over are the thick ones. Most everything else I can just leave in there overnight and it's ready to go. The one you poseted a link for looks really nice. Mine is not that fancy looking and it probably cost around $30 if I remember correctly.

Posted: Wed Feb 25, 2004 2:10 pm
by Lizpitshb1
You really do not need one. Just turn a regular oven to the warm setting, which is about 100 -150 degrees, and place the meat on racks, and it will work just like a dehydrator. I make jerky like this all the time and it turns out the same as when I have used a dehydrator, plus you can make bigger batches.

Posted: Wed Mar 03, 2004 12:29 am
by raiyo
Lizpitshb1 wrote:You really do not need one. Just turn a regular oven to the warm setting, which is about 100 -150 degrees, and place the meat on racks, and it will work just like a dehydrator. I make jerky like this all the time and it turns out the same as when I have used a dehydrator, plus you can make bigger batches.


I dont have a oven. =( Do close the oven shut or leave a crack? How long do you leave it in, time/meat ratio? Do you leave the meat just raw and bake?