Fruit

Vegetables

Meats
Meats, poultry, and fish dry beautifully in the L'EQUIP™ Model 528 Dehydrator. The resulting products are lightweight and high in protein, making them an ideal food for outdoor enthusiasts. The dehydrator turns thin slices of beef, poultry, fish, or game meats into hearty mid-afternoon snacks or food to use much like salami on pizza or hash for main dishes. By taking advantage of fresh meat specials, these dried products can be obtained for a fraction of the cost of commercially prepared dried meats.

Preparation
Cut meats across the grain into thin strips about 1-inch wide and 1/4-inch thick. Trim off all fat and connective tissues. For easier cutting, partially freeze by placing meats on the bottom of the freezer for about 30 minutes. Turn and freeze 15 minutes longer. To prepare fish, filet, then cut into 1-inch strips.

BEEF

Teriyaki Jerky
An alternative drying procedure.
1 large bay leaf
1 pound raw lean beef strips
1/2 cup Kikkoman Teriyaki Barbecue Marinade and Sauce

Place bay leaf in the bottom of a flat dish or bowl. Add meat and Teriyaki Barbecue Marinade. Cover and refrigerate 12 hours, turning meat often. Drain and place strips on dehydrator trays. Dry until hard.

Creamed Beef and Cheese
3/4 cup very small dried beef pieces
1 cup water
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
1 cup grated cheese
Boiled potatoes, cooked noodles, or English muffins

Soak dried beef pieces in water for 1 hour. Drain. Melt butter or margarine in a small saucepan. Add drained beef, and saute. Stir in flour. Cook and stir over medium heat for 2 to 3 minutes. Add milk and cook until thickened. Remove from heat. Blend in grated cheese and serve over boiled potatoes, cooked noodles, or English muffins. Serves 4 to 6.

FISH

GENERAL INFORMATION
Water content of fresh food: 65 % (approximate).
Selection of fresh food for drying: Cod, flounder, halibut, and sole are the most commonly used fish for dehydration, but any kind can be dried. Select lean fish that are easily boned. Other varieties to dry include, bass, catfish, haddock, perch, pike, salmon, snapper, trout, walleye pike, whitefish, and whiting.

Preparation for drying:
To minimize the chance of spoilage, clean the fish, wash with fresh water, and put on ice or in the refrigerator as soon as possible after catching. To prepare for drying, scale if necessary. Remove skin and head, but leave the collarbone. Split the fish along the backbone and remove backbone. Cut the sides into long, 1-inch strips. Remove the collarbone, and wash strips thoroughly

Method 1: Soak strips in a solution of 2 quarts water and 1 cup salt for a minimum of 8 hours.

Seasonings, such as peppercorns, lemon juice, or dill, can be added to the salt brine. Keep refrigerated. Remove from brine and drain. Sprinkle with 1 to 2 teaspoons of seasonings, such as lemon juice, soy sauce, Tabasco sauce, paprika, salt, pepper, powdered garlic, powdered onion, sugar, or dill. Place on dehydrator trays and dry.

Method 2: Place fish strips in a steamer and steam over boiling water until tender. Sprinkle with seasonings as described in Method 1. Place on dehydrator trays and dry.

Characteristics of dried product: Dry and tough.
Ways to use: Eat as a snack. Add to dried camper stew. Rehydrate and use in chowders and soups. Add dried to canapes and serve with crackers.

POULTRY

Marinated Chicken
An alternative drying procedure.
1 3-4 pound cut-up chicken
1/2 cup soy sauce
1/2 cup vinegar
1 cup water
1 lemon, juiced
1 bay leaf
6 peppercorns
2 tablespoons chopped onion
1 teaspoon dried basil or oregano
Salt and pepper

Remove skin and fat from chicken piece. Combine
remaining ingredients in a small saucepan and
simmer over low heat 2 to 3 minutes or until
flavors blend. Pour over chicken pieces and let sit in
refrigerator 8 hours, turning often. Bake chicken
in marinade in a 350 F. oven for 40 to 45 minutes
or until tender. Remove meat from bones. Cut into
desired size, place on dehydrator trays, and dry.

Chicken/Turkey Fried Rice
1/2 cup very small dried chicken or turkey pieces
2 tablespoons dried onion
3/4 cup water
2 cups uncooked rice
4 cups water
2-4 tablespoons butter or margarine
Salt and pepper

In a small saucepan soak dried chicken or turkey
pieces and dried onion in 3/4 cup water for 1 hour.
Cook until soft, adding more liquid during cooking
if necessary. Drain. In a separate pan, cook rice in
4 cups water until tender and water is absorbed.
Melt butter or margarine in a large skillet. Saute
rehydrated poultry and onions. Add rice and cook
until golden brown. Season to taste with salt and
pepper. Serves 6 to 8.

VARIATIONS
Curry powder may be added for additional flavor. The recipe may be prepared by combining all ingredients in a slow cooker and cooking on low for 4 hours.