All dehydrators were tested with the same ingredients with similar results in drying times, mouthfeel, and taste. And all but the Sahara required at least 30 minutes of “smoke out” prior to the first use to rid the dehydrator of factory fumes. The manufacturer manuals suggested doing this in a well-ventilated space. I ended up using my deck for several of the models, as I didn’t want those fumes in the house.
I was most excited to make beef jerky in the dehydrators, but be aware that USDA safe food handling rules include cooking the meat to an internal temperature of 160 degrees Fahrenheit before dehydrating, a process to avoid foodborne illness. I used this method for my first foray into making beef jerky. And it’s that extra safety step that produced a less-than-appealing mouthfeel. While I’m not advocating that anyone skip that initial cooking step, this recipe from Brod & Taylor does the cooking in the brand’s dehydrators at 165 degrees Fahrenheit; most recipes I’ve looked at online or in the vast world of dehydrator TikTok skip the precooking step. The best beef jerky hack I learned was from a creator who bought presliced meat meant for Korean barbecue and dry-cured it with a rub. The very online world of dehydrator cooking has endless recipes and tips.
Manage your expectations: Consumer dehydrators cannot always produce the results achieved by commercial freeze-drying. Some of the end products of dehydrator “cooking” surprised me. Some fruits and veggies stayed pliable, while others were brittle, with a satisfying crunch. There is a bit of trial and error with slice size and timing. Each time I use the dehydrator, I get better at prep and timing.
Lastly, as you enter the crisp world of dehydration, know that ambient humidity and the amount of water in your food will impact drying times. In other words, what took eight hours in August in Maine might take less time in Brooklyn in September.
Lisa Wood Shapiro
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