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Thread: food dehydrator

  1. #1
    Member northdude's Avatar
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    food dehydrator

    any one use one of these to make meals for hunting trips how do you find it I was thinking of getting one cheers nd

  2. #2
    Member Shearer's Avatar
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    Bloody brilliant. Cheap as chips too. You will never buy Back Country again.
    Experience. What you get just after you needed it.

  3. #3
    Member gadgetman's Avatar
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    I went halves in one with my mother about 35 years ago. Great for stews, fruit leathers (including your favourite spag-bol sauce), dried fruit, ...
    kiwi39 likes this.
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    Quote Originally Posted by Shearer View Post
    Bloody brilliant. Cheap as chips too. You will never buy Back Country again.
    Shame I have a few to get through...

    Do people cook up mince with onions vegetables herbs and seasoning then dehydrate it? Keen to give it a try and see if it is much better than back country. Bc is just so easy,shame about trefoil packaging you have to carry out through
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  5. #5
    Member northdude's Avatar
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    Quote Originally Posted by 223nut View Post
    Shame I have a few to get through...

    Do people cook up mince with onions vegetables herbs and seasoning then dehydrate it? Keen to give it a try and see if it is much better than back country. Bc is just so easy,shame about trefoil packaging you have to carry out through
    that's what I'm wondering also as the trays have holes in them

  6. #6
    Member gadgetman's Avatar
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    Quote Originally Posted by northdude View Post
    that's what I'm wondering also as the trays have holes in them
    You get solid sheets to sit in the trays and pour your mixture into it. Once dehydrated double bag it and bung it in the freezer. It won't come out as light and dry as freeze dried but it gives you the freedom to add in what you want and the size you want.
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    Member Reindeer's Avatar
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    OK, So what are you guys using for dehy? Brand, Make, Model.
    What do you guys recommend.

  8. #8
    Member gadgetman's Avatar
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    Mine is old but they are still made under the Nesco brand. Have 20 trays and like to fill them all up. Banana dipped in citrus based fruit juice is brilliant. Fruit juice stops it going brown and has a heap of flavour compared to the bland freeze dried rubbish.

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  9. #9
    Member Carpe Diem's Avatar
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    Or have a wee look at a biltong maker along the road from work at the South Africa shop. That's what I was going to do for extra meat, extras as bully sticks and ribs for the dog.

    I've got a vacuum packer too if you want to have a play

    P

  10. #10
    Member zimmer's Avatar
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    I bought a Sunbeam one on special at Harvey not Normal or Noel Leeming can not remember exactly. The review I read on Sunbeam somewhere at the time was not great but I didnt want to spend a fortune on one given its intended main use. The unit however appears well made. Only thing is the main purpose of it was to dry my annealed brass so yet to try it on food. I would probably have looked for something better (more expensive) if I was going to get into just food preserving.

    Was aware of the Harvest Maid at the time.

  11. #11
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    I picked up a second hand Harvest Maid off TradeMe. It dehy's the different shelves much more evenly than the other brands that mates have - some only dehy the lower shelves that are closer to the fan although you can swap the shelves around to compensate for this.

  12. #12
    Sending it Gibo's Avatar
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    Harvest Maid made venison jerky coated in a marinade that would make pepper spray seem mild (heaps of ghost chilli's)

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    crikey that looks like it would take some chewing.

  14. #14
    Sending it Gibo's Avatar
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    Quote Originally Posted by berg243 View Post
    crikey that looks like it would take some chewing.
    I wish, bloody fallow dissolved in the mouth need some stringy old stag i reckon, who wants a tender jerky

  15. #15
    R93
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    Quote Originally Posted by Gibo View Post
    I wish, bloody fallow dissolved in the mouth need some stringy old stag i reckon, who wants a tender jerky
    I only make jerky out of front shoulder, topside and round of reds, chamois and thar.
    Spiceyer the better. I just haven't found anything to make it hot enough. I have tried all sorts of dried and fresh chilli

    It comes out with a bit of kick but would like more.

    Fallow is far to fatty and a waste to jerky the time of year I get any.



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