Guest guest Posted August 21, 2002 Report Share Posted August 21, 2002 Yes the lower temp is more ideal. I cannot speak of the coconut oil in the pemmican from experience however I would imagine that CO would decrease the lifespan in that the CO is not rendered, meaning it still has a high moisture content. So if you are not looking to hold on to your pemmican for a few months its probably just fine. DMM > I notice in NT that Sally talks about 150 degrees as the temperature to > dehydrate at (or sometimes she says not more than 150 degrees). > > Other than she's talking about doing it in the oven and it's hard in most > oven's to go much lower than this is ther any reason to dehrydrate at so > high a temperature, wouldn't a lower temp (say no more than 110 degrees > Farenheit) be better re preserving the raw and full of enzymes properties of > the food? > > By the way, I found a couple people who talked about doing pemmican with all > coconut oil, has anyone tried that yet? I've got some meat drying and might > try it if my suet doesn't arrive in time. > > I'm assuming the Native tribes in North America didn't use coconut oil > because it wasn't available--Does anyone know of any recipes from the > tropics where they do have it that involve coconut oil and a dried protein > source? (fish, beef, rodents, insects--hey Dennis I'm thinking you should do > some experimenting with those locust bugs of yours ( : > > -- > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2002 Report Share Posted August 22, 2002 Hi , I do quite a bit of dehydrating and my general guidelines are: 1> Meats around 130 to 145 degrees 2> Nuts around 115 degrees 3> Veggies and fruit around 100 to 105 degrees. This pretty much preserves the enzymes. On the meats I go a bit higher because it is difficult to get as dry as I want, and because I feel it is safer (against - bacteria.) I also ferment the meats first (in kefir) to kill any unfriendly bacteria. Kat http://www.katking.com ----- Original Message ----- From: " Pellicer " <@...> < > Sent: Wednesday, August 21, 2002 2:18 PM Subject: dehydrating foods > I notice in NT that Sally talks about 150 degrees as the temperature to > dehydrate at (or sometimes she says not more than 150 degrees). > > Other than she's talking about doing it in the oven and it's hard in most > oven's to go much lower than this is ther any reason to dehrydrate at so > high a temperature, wouldn't a lower temp (say no more than 110 degrees > Farenheit) be better re preserving the raw and full of enzymes properties of > the food? > > By the way, I found a couple people who talked about doing pemmican with all > coconut oil, has anyone tried that yet? I've got some meat drying and might > try it if my suet doesn't arrive in time. > > I'm assuming the Native tribes in North America didn't use coconut oil > because it wasn't available--Does anyone know of any recipes from the > tropics where they do have it that involve coconut oil and a dried protein > source? (fish, beef, rodents, insects--hey Dennis I'm thinking you should do > some experimenting with those locust bugs of yours ( : > > -- > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2002 Report Share Posted August 22, 2002 Just out of curiosity, can you render CO? If so how would you do it? -- -----Original Message----- From: drmichaelmarasco [mailto:mmarasco@...] Sent: Wednesday, August 21, 2002 3:56 PM Subject: Re: dehydrating foods Yes the lower temp is more ideal. I cannot speak of the coconut oil in the pemmican from experience however I would imagine that CO would decrease the lifespan in that the CO is not rendered, meaning it still has a high moisture content. So if you are not looking to hold on to your pemmican for a few months its probably just fine. DMM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2002 Report Share Posted August 22, 2002 > I cannot speak of the coconut oil in the pemmican from experience > however I would imagine that CO would decrease the lifespan in that > the CO is not rendered, meaning it still has a high moisture > content. So if you are not looking to hold on to your pemmican for a > few months its probably just fine. > > DMM Would the addition of the kefir affect the lifespan of the pemmican? thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2002 Report Share Posted August 22, 2002 If you mean just marinading in the kefir before dehydration no that won't impact longevity negatively at all. DMM > > I cannot speak of the coconut oil in the pemmican from experience > > however I would imagine that CO would decrease the lifespan in that > > the CO is not rendered, meaning it still has a high moisture > > content. So if you are not looking to hold on to your pemmican for > a > > few months its probably just fine. > > > > DMM > > > Would the addition of the kefir affect the lifespan of the pemmican? > > thanks, > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 22, 2002 Report Share Posted August 22, 2002 Kefir is a liquid based in water. I ferment my meats in kefir, then completely dehydrate. The point to rendering fats is to remove all the moisture. I used some coconut oil in my pemmican, and even just that little bit added just enough wonderful flavor. However, to use all coconut oil might be a bit much. Also, the recipe calls for 2 POUNDS of suet. That would make a very expensive pemmican as the virgin coconut oil is a minimum of $9.00 per pound. Kat http://www.katking.com ----- Original Message ----- From: " kili94 " <lm324@...> < > Sent: Thursday, August 22, 2002 8:47 AM Subject: Re: dehydrating foods > > I cannot speak of the coconut oil in the pemmican from experience > > however I would imagine that CO would decrease the lifespan in that > > the CO is not rendered, meaning it still has a high moisture > > content. So if you are not looking to hold on to your pemmican for > a > > few months its probably just fine. > > > > DMM > > > Would the addition of the kefir affect the lifespan of the pemmican? > > thanks, > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2006 Report Share Posted January 3, 2006 i just purchased an excalibur and was so excited about making jerky, and now i see this post about the enzymes...am i misunderstanding jerky is not a good thing to eat due to bacterial growth? also, i am a bit disappointed in my first batch of fruit leathers, and would love to have some good recipes or uses for using the dehydrator. diana --------------------------------------------------------------------------------\ ----------------------------- Enzymes are not active over 140-degrees. Old-school thinking is 118-degrees, but Excalibur has some new studies with data showing that enzymes are " alive " up to 140-degrees. They also have some good articles at their site about the importance of dehydrating at higher temps for the first couple of hours, in order to get the interior of the food up to a safe temperature, and THEN lowering the temps for the remainder of the dehydrating. Bacterial growth is an issue in all foods, but even more so in meats. Sharon, NH I make me happy, no ONE, no THING, no EVENT! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 - >i just purchased an excalibur and was so excited about making jerky, >and now i see this post about the enzymes...am i misunderstanding >jerky is not a good thing to eat due to bacterial growth? also, i >am a bit disappointed in my first batch of fruit leathers, and would >love to have some good recipes or uses for using the dehydrator. Marinate quality clean grassfed meat at least overnight in the fridge in an acidic medium (and possibly a probiotic one -- e.g. kimchi juice, yoghurt, kefir, fresh whey from yoghurt or kefir, etc.) and dehydrate it at a lowish temperature and you'll be fine. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2006 Report Share Posted January 4, 2006 I love to buy bushels of the apple seconds from orchards in the fall and dehydrate them (an apple peeler/corer/slicer helps tremendously). They're a great snack and you can make a fantastic bread filling with chopped dried apples, cranberries, rasins, walnuts, butter, and some *gasp* brown sugar. I've heard dried onions are really delicious, but haven't tried them yet. Gardening tip - plant onions around your roses, fruit trees. The repel deer and a lot of plant damaging pests. --- In , <dianamagic2000@y...> wrote: > > i just purchased an excalibur and was so excited about making jerky, and now i see this post about the enzymes...am i misunderstanding jerky is not a good thing to eat due to bacterial growth? also, i am a bit disappointed in my first batch of fruit leathers, and would love to have some good recipes or uses for using the dehydrator. > > diana > ----------------------------------------------------------------- -------------------------------------------- > Enzymes are not active over 140-degrees. > Old-school thinking is 118-degrees, but Excalibur has some new studies with data showing that > enzymes are " alive " up to 140-degrees. They > also have some good articles at their site about the importance of dehydrating at higher temps for the > first couple of hours, in order to get the interior of the food up to a safe temperature, and THEN lowering the temps for the remainder of the dehydrating. Bacterial growth is an issue in all foods, but even more so in meats. > Sharon, NH > > > > I make me happy, no ONE, no THING, no EVENT! > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2006 Report Share Posted February 19, 2006 Do remember to store dehydrated foods so they do not collect molds - moisture-free. That may mean making less at a time, or freezing them as well. Bee > > Bee said there is no problem to eating dehyrated foods!! Wahoo this opens my mind to a whole bunch of different recipes locked away in my little pea brain!! LOL Quote Link to comment Share on other sites More sharing options...
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