Inspiration Guide

INGREDIENTS PREPARATION TEMP DEHYDRATE TIME
FRUITS & VEGETABLES
Apples Cut in
1
/8-inch slices, remove core, rinse in lemon water, pat dry 135°F 7–8 hrs
Asparagus Cut in 1-inch pieces, blanch 135°F 6–8 hrs
Bananas Peel, cut in
3
/8-inch slices 135°F 8–10 hrs
Beets Peel, cut in
1
/8-inch slices 135°F 7–8 hrs
Eggplant Peel, cut in
1
/4-inch slices, blanch 135°F 6–8 hrs
Fresh herbs Rinse, pat dry, remove stems 135°F 4–6 hrs
Ginger root Cut in
3
/8-inch slices 135°F 6 hrs
Mangoes Peel, cut in
3
/8-inch slices, remove pit 135°F 6–8 hrs
Mushrooms Cleaned with soft brush (do not wash) 135°F 6–8 hrs
Pineapple Peel, cut in
3
/8–
1
/2-inch slices, remove core 135°F 6–8 hrs
Strawberries Cut in half or in
1
/2-inch slices 135°F 6–8 hrs
Tomatoes Cut in
3
/8-inch slices or grate; steam if planning to rehydrate 135°F 6–8 hrs
MEAT, POULTRY, FISH
Beef jerky Cut in
1
/4-inch slices, remove all fat, marinate 8–24 hours 150°F 5–7 hrs
Chicken jerky Cut in
1
/4-inch slices, marinate overnight 150°F 5–7 hrs
Salmon jerky Cut in
1
/4-inch slices, marinate overnight 150°F 5–7 hrs
Turkey jerky Cut in
1
/4-inch slices, marinate overnight 150°F 5–8 hrs
Dehydrate Chart
48
49
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TIP: Place SearPlate in the bottom rails to catch grease and crumbs.