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INGREDIENT
PREPARATION
TEMP DEHYDRATE TIME
FRUITS & VEGETABLES
Apples Cut in 1/8-inch slices, remove core, rinse in lemon water, pat dry 135°F 6–8 hours
Asparagus Cut in 1-inch pieces, blanch 135°F 6–8 hours
Bananas Peel, cut in 3/8-inch slices 135°F 6–8 hours
Beets Peel, cut in 1/8-inch slices 135°F 6–8 hours
Eggplant Peel, cut in 1/4-inch slices, blanch 135°F 6–8 hours
Fresh herbs Rinse, pat dry, remove stems 135°F 4 hours
Ginger root Cut in 3/8-inch slices 135°F 6 hours
Mangoes Peel, cut in 3/8-inch slices, remove pit 135°F 6–8 hours
Mushrooms Clean with soft brush (do not wash) 135°F 6–8 hours
Pineapple Peel, cut in 3/8–1/2-inch slices, remove core 135°F 6–8 hours
Strawberries Cut in half or in 1/2-inch slices 135°F 6–8 hours
Tomatoes Cut in 3/8-inch slices; blanch if planning to rehydrate 135°F 6–8 hours
MEAT, POULTRY, FISH
Beef jerky Cut in 1/4-inch slices, marinate overnight 150°F 5–7 hours
Chicken jerky Cut in 1/4-inch slices, marinate overnight 150°F 5–7 hours
Turkey jerky Cut in 1/4-inch slices, marinate overnight 150°F 5–7 hours
Salmon jerky Cut in 1/4-inch slices, marinate overnight 150°F 3–5 hours
DEHYDRATE CHART TIP Want to add smoke? See page 9 for Woodfire
Flavor Technology interaction.
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