dehydrator

I am adding a food dehdrator to my kitchen gadgets to help in OAMC stuff and I found this recipe in my search for lunch items. I am putting it here so I can find it later.

Orange Julius Roll-Ups

applesauce

peeled,

dried oranges, ground

vanilla

corn syrup

In a blender mix applesauce, apple, dried orange, vanilla and corn sryup until pureed.

Dry at 135 degrees for 4 to 8 hours, or until leathery.

Roll in plastic wrap and store in dark, dry cool place, or in the freezer.

We lined a baking sheet with parchment paper and because our oven doesn&#039;t go lower than 170F, we baked them at 170F for 6 hours and left it in the oven to cool.  They came out great!

If you make your own hot sauce, there is no reason to throw away strained pulp that sometimes remains. Dehydrate it to make a flavorful seasoning blend to sprinkle over your meals. Nothing goes to waste. Here is the recipe method.

Making Seasonings from Strained Hot Sauce Pulp

hot sauce pulp

After you’ve blended and strained your hot sauce, reserve the leftover pulp. Your amounts will obviously vary.

Spread the pulp out over dehydrator sheets to a maximum of ¼ inch thickness. Use extra trays if needed.

Dehydrate at 125 degrees F. for 8-10 hours, or until the pulp is completely dried through. It should be very crumbly to the touch with no moisture anywhere.

Grind up the dried mixture with a mortar and pestle, or use a spice grinder. Sift out any larger chunks and process or grind until nice and smooth.

My spicy beef jerky recipe brings it to a whole new level with an extra spicy marinade. Learn how to make beef jerky at home with a dehydrator from the author of "The Spicy Dehydrator Cookbook".

Spicy Beef Jerky Recipe

London broil

bourbon

brown sugar

Worcestershire sauce

apple cider vinegar

spicy chili powder

Cajun seasoning blend

garlic powder

onion powder

cumin

Salt and pepper

Wrap the London broil in plastic wrap and place into the freezer for about an hour to partially freeze. This will make slicing much easier.

Pull it out, set it onto a cutting board and slice it into ¼ inch strips. Thicker strips will take longer to dehydrate.

Add the remaining ingredients to a large mixing bowl and mix well. Slip the sliced beef strips into a large sealable baggie and pour the marinade over it. Seal it up and massage the marinade into the beef with your hands. Get it in there good. Refrigerate for at least 5 hours or overnight.

Drain the marinade and throw it away. Spread the beef strips out onto baking sheets and bake them for 10 minutes at 350 degrees F. The meat should register 160 degrees F internally when measured with a meat thermometer.

Lay the beef strips out evenly onto your dehydrator trays.

Dry at 160°F for 6-8 hours, until dried through. Check them at the 4 hour mark and flip them. Blot them with a paper towel if you see any moisture oozing out. Keep dehydrating. The resulting jerky should be pliable and should not snap when bent with your fingers.

Let them cool, then wipe away any residual moisture.

After they’ve cooled, store them in airtight containers or enjoy them right away.

Yields about 2/3 pound jerky.

THE BEST beef jerky recipe.  I have made a ton of recipes out of all kinds of things.  Roasts, steaks, etc.  But the only stuff I get asked for is this stuff.  It is so cheap and so versatile.

Hamburger Beef Jerky

lbs 90% lean ground beef (90-92%)

salt

Accent seasoning

red pepper flakes

meat tenderizer

pepper

liquid smoke

ketchup

Mix all spices with ground beef EXCEPT Worcestershire, liquid smoke and ketchup.

You need to really get your hands in to mix it well.

Mix Worcestershire, liquid smoke and ketchup in a shallow dish.

Dry according to your dehydrator manufacturers instructions.

Hot and spicy - mix Louisiana hot sauce with water to thin a bit.  Coat strips and dry.

BBQ - thin your favorite bottled bbq sauce with water.  Coat strips and dry.

Teriyaki - thin bottled teriyaki sauce with soya sauce.  Coat strips and dry.

Wonderful and cheap to make! Like other reviewers, I have had the best results by mixing all ingredients into the meat rather than coating the strips.

Learn how to make hot sauce from dried peppers by easily rehydrating them. You can make just about any sauce or hot sauce recipe with this method. Very easy!

How To Make Hot Sauce From Dried Peppers - Recipe Method

chili peppers

water (or

vinegar (or as desired, FOR METHOD TWO)

*Other ingredients as desired. See notes.

How to Make Hot Sauce from Dried Peppers - Recipe Method

Lightly toast the dried chili peppers in a hot pan for a minute or 2 per side, until they become slightly pliable and loosen the oils in the skins. This step is optional and develops more flavor.

Remove from heat and add enough very hot water to cover the peppers. Let them steep for 15 to 20 minutes to soften.

Strain the peppers but keep the steeping water.

Add the rehydrated peppers to a food processor or blender along with 1 cup of the steeping water (or use fresh water) vinegar (use anywhere from 2 tablespoons to 1 cup), garlic powder, salt, and other optional ingredients. Process until smooth.

Taste and adjust with salt and vinegar. Strain if desired.

Pour into bottles and enjoy, or simmer then in a pot for 10-20 minutes to develop the flavors even more, then cool and bottle. Store in the refrigerator.

FOR METHOD ONE

Add water and vinegar, garlic powder, salt and other optional ingredients. Use less vinegar or water for thicker hot sauce. Simmer the peppers for 15 to 20 minutes to soften.

Add the mixture to a food processor or blender along with vinegar (use anywhere from 2 tablespoons to 1 cup), garlic powder, salt, and other optional ingredients. Process until smooth.

FOR METHOD TWO

https://www.youtube.com/watch?v=nrgwfS2EqjI

Learn how to make hot sauce from dried peppers by easily rehydrating them. You can make just about any sauce or hot sauce recipe with this method. 

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Very easy! I have a lot of information on how to make hot sauces on our web site, so be sure to check that out, too.

How to Make Hot Sauce with Dried Peppers - the Method

Ingredients

2 cups lightly crushed and seeded dried chili peppers
2 cups water or enough to cover the peppers - FOR METHOD ONE
1 cup vinegar or as desired, FOR METHOD TWO
1 teaspoon garlic powder
1 teaspoon salt

Instructions

FOR METHOD ONE
Lightly toast the dried chili peppers in a hot pan for a minute or 2 per side, until they become slightly pliable and loosen the oils in the skins. This step is optional and develops more flavor.
Remove from heat and add enough very hot water to cover the peppers. Let them steep for 15 to 20 minutes to soften.
Strain the peppers but keep the steeping water.
Add the rehydrated peppers to a food processor or blender along with 1 cup of the steeping water (or use fresh water) vinegar (use anywhere from 2 tablespoons to 1 cup), garlic powder, salt, and other optional ingredients. Process until smooth.
Taste and adjust with salt and vinegar. Strain if desired.
Pour into bottles and enjoy, or simmer then in a pot for 10-20 minutes to develop the flavors even more, then cool and bottle. Store in the refrigerator.

FOR METHOD TWO
Lightly toast the dried chili peppers in a hot pan for a minute or 2 per side, until they become slightly pliable and loosen the oils in the skins. This step is optional and develops more flavor.
Add water and vinegar, garlic powder, salt and other optional ingredients. Use less vinegar or water for thicker hot sauce. Simmer the peppers for 15 to 20 minutes to soften.
Add the mixture to a food processor or blender along with vinegar (use anywhere from 2 tablespoons to 1 cup), garlic powder, salt, and other optional ingredients. Process until smooth.
Taste and adjust with salt and vinegar. Strain if desired.
Pour into bottles and enjoy, or simmer then in a pot for 10-20 minutes to develop the flavors even more, then cool and bottle. Store in the refrigerator.

That's it, my friends. It's pretty easy to do. You can find the full printable recipe method on the site at https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-dried-peppers/. I hope you'll check it out. Contact me with any questions.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

How to Make Hot Sauce with Dried Peppers - Chili Pepper Madness

How to Make Chili Flakes at home either using an oven or food dehydrator. This simple DIY is a great way to use up extra chilies and pack some heat and flavor into all sorts of dishes!

How to Make Chili Flakes

TOP TIP: Make sure to wear gloves whenever handling hot peppers/chilis and avoid contact with your eyes, nose, and mouth. The capsaicin within the peppers can linger on your skin even after multiple hand washes- so even more reason to wear gloves.

First, rinse the chilies, wipe dry, and remove the stems. You can either keep them whole or chop in half (which will reduce the oven/dehydrator time). Remove some of the seeds if you'd prefer a less spicy flake mix.

Dehydrate the chili's at 52ºC/125ºF for about 6-8 hours. The time will depend on the type and freshness of the peppers and the overall humidity.

Dehydrate until the peppers are slightly darkened and have become fully dry and crispy. They should snap when you break them, not bend (at all).

To dry in a dehydrator

If your oven goes as low as 50-60ºC/120-140ºF, then dry for about 6-8 hours, but keep an eye on them and crack open the oven, if the chilis begin to 'cook' in any way.If the oven's temperature doesn't go as low, select the lowest possible temperature, and crack open the door while drying them. This will allow for better airflow and will remove all water vapor quickly.

You can use a wooden spoon or another heatproof utensil to help keep the oven door open just 1-2cm.

Allow the dried chilies to cool down before making the chili flakes.

To dry in the oven

Once dehydrated, you can crush the peppers to make the chili flakes.  To do this, either place them in a bag and crush them by hand. Alternatively, grind them in a blender or coffee grinder for just a few seconds.

To make the flakes

Dried chilis have a fantastic shelf life of at least 12 months if stored properly. Make sure to keep them in a dark, cool environment that is moisture-free, in an airtight container.

How to Store

https://content.jwplatform.com/videos/SAO0ZdHE.mp4

This is an easy tutorial on how to make Chili Flakes at home either using an oven or food dehydrator. This simple DIY is a great way to use up extra chilies and pack some heat and flavor into all sorts of dishes!

Learn how to easily rehydrate dried chili peppers for a number of different recipes and applications.Rehydrating dried chili peppers is simple, and a great way to incorporate chili peppers into your meal. While you can simple toss them into hot water and let them steep, a better way is as follows:

How to Rehydrate Dried Chili Peppers - Recipe and Instructions

chili peppers (dried)

Scoop out the insides of the dried pods with a knife. You can do this step after they are rehydrated, but I like to trim it out while dry. If you find this difficult, scoop out the innards later.

Heat a large pan to medium-high heat and dry roast the peppers about 30-60 seconds per side. They will become slightly puffy and fragrant.

Set peppers into an oven proof bowl and pour boiling water over them. Use just enough to cover the peppers. Cover and allow to sit 15-30 minutes, depending on the thickness of your peppers.

Remove from water and use as needed.

https://www.youtube.com/watch?v=wfIRZzo137E

Here is a simple method for rehydrating dried chili peppers, which you can use in a multitude of recipes. I rehydrate peppers all the time for making sauces and hot sauces from scratch, but also for using in soups, stews, and many other meals. Great way to have them on hand to use anytime I need them. Dried peppers can be stored for years. This method works for any type of dried peppers.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

You can see the full post with discussion and further information here: https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-rehydrate-dried-chili-peppers/

How to Rehydrate Dried Chili Peppers

Saucy, hearty, and deeply satisfying, this backpacking red lentil marinara pasta is exactly what we want after a long day on the trail. The pasta brings the carbs, the red lentil sauce brings the protein, and the olive oil and cheese bring the fats.

Backpacking Red Lentil Marinara

½ cups broth

(15 ounces) tomatoes (& juices)

red lentils

garlic (minced fine)

oregano

basil

sugar

pasta

olive oil

Place the broth, tomatoes and their juices, lentils, garlic, and dried oregano and basil in a pot and bring to a boil. Reduce heat and simmer over medium-low until the lentils are tender, about 15 minutes. Add salt and sugar to taste.

Spread the sauce onto dehydrator trays in thin, even layers along with the basil. Dehydrate at 135F for 8-12 hours until completely dry.

Store in an airtight container until ready to use.

To pack for the trail, pack about 1/2 cup pasta per serving of sauce (depending on how big of a meal you’d like). Separately, pack parmesan cheese and 1 tablespoon olive oil per serving.

Pack for the Trail

To cook on the trail, place the sauce, pasta, and oil in a pot with just enough water to cover. Bring to a boil, then simmer until the pasta and lentils are tender, about 12 minutes. Top with parmesan cheese and enjoy!

On Trail Preparation

https://embed.mediavine.com/videos/tfzrhrlix9tunwczhaup

Saucy, hearty, and deeply satisfying, this backpacking red lentil marinara pasta is exactly what we want after a long day on the trail.

Dehydrated Red Lentil Marinara

This dehydrated lentil chili is a warm and hearty backpacking meal that's loaded with plant-based protein to keep you fueled on the trail. Cheap to make, quick to cook, and guaranteed to fill you up!

Red Lentil Chili

onion

diced bell pepper

zucchini

garlic (minced)

chili powder

can fire roasted diced tomatoes

kidney beans, drained

tomato paste

vegetable broth

Heat the oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the onions, peppers, and salt and saute until beginning to soften. Add zucchini and cook until vegetables are soft and beginning to turn golden in spots. Add garlic, cumin, and chili powder and saute until fragrant (about 30 seconds).

Add the tomatoes, beans, tomato paste, and 2 cups broth, stir to combine. Bring to a simmer, then add the lentils. Simmer for 20 minutes, stirring occasionally, until the lentils are tender, adding more water if needed. Stir in sugar and adjust seasoning to taste. Remove from heat.

To dehydrate, spread the chili onto dehydrator trays lined with solid fruit leather sheets, ensuring the chili is in a thin, even layer. Dehydrate at 135F for 8-12 hours, until the chili is dry and crumbly.

Package in sealable bags and store in a cool, dark place or your freezer for longer storage.Pack the dehydrated chili and a small bottle of olive oil (3-4 tablespoons total) in your bear barrel.

To prepare in camp: At mealtime place the chili, ~1 cup water per serving (enough to mostly cover the chili), and 1 tablespoon oil per serving in a cookpot. Bring to a boil, then reduce to a simmer and cook for about 10 minutes, stirring frequently, until the beans and lentils and tender.

https://embed.mediavine.com/videos/e3m8ues0xgbqtwutciuz

Dehydrated Red Lentil Chili

Fresh and filling, this dehydrated pasta primavera is not your typical backpacking fare. Loaded with zucchini, summer squash, and tomatoes, this meal offers that burst of vegetables that you’ve been craving after a few days on the trail.

Backpacking Pasta Primavera

summer squash

cherry tomatoes (cut in half)

capers (drained)

flat-leaf parsley (stems removed)

pasta shells

butter powder

sea salt

olive oil olive oil)

parmesan cheese packets

Place the zucchini, summer squash, tomatoes, capers, and parsley on dehydrator trays and dehydrate at 135 for 8-12 hours until completely dried.

Pack the dried vegetables, pasta, butter powder, spices and salt in a resealable bag along with two parmesan cheese and two olive oil packets, or pack the oil separately in a small container.

At camp, add all ingredients except for the cheese to a cookpot with enough water to barely cover the pasta. Bring to a boil, then reduce heat and simmer for about 10 minutes, until the vegetables are soft and the pasta is cooked through, adding more water if needed.

Top with cheese &amp; enjoy!

https://embed.mediavine.com/videos/nvzth3alclhwyp9t6s5v

Dehydrated Pasta Primavera

Dehydrated hummus is a healthy, filling, no-cook backpacking lunch that you can eat with a variety of trail foods like pretzels, tortillas, or sturdy crackers.

Dehydrated Roasted Pepper Hummus

sesame seeds ((24 grams))

chickpeas (drained & peeled**)

red peppers ((100 grams))

garlic (roughly chopped)

lemon ((4 teaspoons 20 milliliters))

sea salt ((6 grams))

Olive oil (1 tablespoon (15 milliliters) per serving)

Snacks

Place the sesame seeds in a food processor and pulse until they turn into a powder. Add the chickpeas, roasted red peppers, garlic, lemon juice, salt, and ½ cup water. Process until smooth, adding more water as needed to keep it all moving.

Spread in an even layer on your dehydrator trays that have been lined with a fruit leather insert or parchment paper. Dehydrate at 125F for 4-6 hours, or until the hummus is completely dry and turns powdery if rubbed between your fingers. Optionally, transfer the dried hummus to a blender and pulse a few times until it becomes a powder.

At home

Package in airtight containers or zip-top bags, dividing into individual servings if desired. Pack olive oil in a separate, sealed container, or bring olive oil packets. Package any “dippers” in a separate bag—hearty crackers, vegetable chips, pretzel sticks, or anything else you like.

To pack for the trail

Stir water into the hummus powder until it reaches your desired consistency. Finish with a generous drizzle of olive oil and serve with your snacks!

On trail

How to dry mint at home in an oven, a dehydrator, or air-drying.

How To Dry Mint (3 Methods for Dried Mint)

mint

It&#039;s important to wash and carefully dry any mint before drying it - to get rid of any critters and germs.Add the mint to a bowl of water and swish it carefully. After rinsing, you could use a salad spinner to get rid of as much excess water first before patting dry or go straight to patting dry.It&#039;s important to get rid of ALL the excess moisture before drying the mint to it can be a good idea to let it air-dry for an extra 30-60 minutes, pat dry once more, before using the oven or dehydrator methods.

Step 1: Wash and dry the herb

Once rinsed and dried, remove the mint leaves from the stems (you can dry the stems separately if you want).Lay the leaves in a single layer across your dehydrator tray/s, making sure to leave space in-between for the air to circulate.

Dry the mint at 40°C/105°F for between 2-5 hours, until they are brittle and crumble to pieces rather than bending.The time will vary based on your machine, how much you&#039;re drying, the climate you live in, etc. It&#039;s best to check on them after 2 hours and then again every 15-20 minutes.

In A Dehydrator

After rinsing and drying the mint, remove the leaves from the stems (or leave them, for now) and lay them out on a parchment-lined baking tray/s with space between for air to circulate.Place the tray in the oven at its lowest temperature, best to be under 200ºF/95ºC (higher temperatures can cause the mint to brown and &quot;cook&quot;). Depending on the temperature, this process will take a different amount of time.For example, 120ºF/50Cº may take between 1.5-4 hours. 180ºF/80ºC may take 1-2.5 hours.It can be a good idea to slightly prop the oven door open using a heat-proof wooden spoon or potholder to release the steam and dry the leaves faster (as well as avoid overheating them). You can also flip the mint leaves after 1 hour to allow for faster even drying.

In The Oven

After rinsing and pat-drying the fresh mint, you can gather it into a bouquet and tie it together with a piece of twine/string at the bottom of the stems.Hang the bouquet in a warm, well-ventilated area away from any direct sunlight. You can do this by creating a hanging apparatus with strings, drying the bouquet of mint from a hanger, or even using a herb drying rack.Use this method if you live in a warm, dry climate to avoid your mint becoming moldy. Also, make sure to dry them away from sunlight as the sun causes the leaves to brown and destroys the mint essential oils.

Allow the mint to hang dry for between a couple of days up to 1-2 weeks until dry and &#039;crumbly&#039; to the touch.Due to the long drying time, it can be a good idea to cover the herbs with a ventilated &#039;protective covering&#039; like a paper bag - to avoid dust settling on the herbs (and little critters).

Air-drying

Once dried, no matter which method, the dry mint leaves should still be green in color and have a strong minty aroma. If it&#039;s significantly darkened, then it&#039;s likely &#039;cooked&#039;/burnt. Also, allow the leaves to cool completely before transferring so there&#039;s no risk of &#039;steam&#039;.You can store the dry mint leaves whole, crumbled (by hand or food processor), or as a powder (using a coffee/spice grinder or food processor for longer). Store in airtight glass containers and avoid anything porous boxes (like cardboard and certain plastics) that will absorb the oils.Store the dried mint in a cool, dark area for up to 12 months for optional freshness. After that, it will begin to deteriorate in quality.Top Tip: in the immediate days after drying the mint, check on the leaves for any sign of moisture in the container. If there is then repeat the drying process for a little longer. Otherwise, the entire batch will become moldy.

How To Store Dried Mint

This dehydrated version of the classic backpacking meal is loaded with flavor and protein.

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