RE: Low temperature drying

[Guest guest]

Bonnie-

>I borrowed a friend's dehydrator before, to test it out with veggies and

>fruit, but it was very, very noisy and used a bunch of electricity, and

>never even got the food dry.

What brand dehydrator did you use? I want to make sure not to buy that

one! <g>

-

[Guest guest]

> >I borrowed a friend's dehydrator before, to test it out with

>veggies and fruit, but it was very, very noisy and used a bunch of

>electricity, and never even got the food dry.

>

>What brand dehydrator did you use? I want to make sure not to buy that

>one! <g>

>

>, I don't remember, it was so long ago!

>Bonnie Sue

It sounds like one of the cheap round plastic ones that were being

hawked in discount stores before the Y2K Scare. I had one sort of

like that, which died when a friend borrowed it.

[Guest guest]

Here are some plans for Solar Dehydrators:

http://www.littlecolorado.org/solar.htm

http://solarcooking.org/plans.htm

http://www.i4at.org/surv/soldehyd.htm

At 04:35 PM 4/15/2002 -0400, Quick wrote:

> > >I borrowed a friend's dehydrator before, to test it out with

> >veggies and fruit, but it was very, very noisy and used a bunch of

> >electricity, and never even got the food dry.

> >

> >What brand dehydrator did you use? I want to make sure not to buy that

> >one! <g>

> >

> >, I don't remember, it was so long ago!

> >Bonnie Sue

>

>It sounds like one of the cheap round plastic ones that were being

>hawked in discount stores before the Y2K Scare. I had one sort of

>like that, which died when a friend borrowed it.

>

>

[Guest guest]

Say, the lowest temp my oven will go is 170. NT says no higher than

150. Will that 20 degrees make much of a difference? LiSaC

[Guest guest]

> Say, the lowest temp my oven will go is 170. NT says no higher than

> 150. Will that 20 degrees make much of a difference? LiSaC

>>>>>>>>>>>Did you determine your lowest oven temp with a thermometer?

Dennis

[Guest guest]

Good question, not I didn't; don't have one. Guess I shouldn't trust

the digital read-out huh?! :~) But what if its really 170, is that

too high?

> > Say, the lowest temp my oven will go is 170. NT says no higher

than

> > 150. Will that 20 degrees make much of a difference? LiSaC

>

> >>>>>>>>>>>Did you determine your lowest oven temp with a

thermometer?

> Dennis

[Guest guest]

> > --- In @y..., " lisamc8898 " <lisamc8898@a...>

wrote:

> > > Say, the lowest temp my oven will go is 170. NT says no higher

> than

> > > 150. Will that 20 degrees make much of a difference? LiSaC

> >

> > >>>>>>>>>>>Did you determine your lowest oven temp with a

> thermometer?

> > Dennis

>>>>>>>>>>>>>>>>>>>>>>IMO, 170F is too high and 150 is probably

pushing the upper limit. Dennis

[Guest guest]

Oh, bummer. Can't afford a dehydrator at the moment. So, anyway,

just for kicks, what would happen if I made crackers - would they

just crumble apart? Or crispy nuts - would they be void of emzynes?

[Guest guest]

> Oh, bummer. Can't afford a dehydrator at the moment. So, anyway,

> just for kicks, what would happen if I made crackers - would they

> just crumble apart? Or crispy nuts - would they be void of emzynes?

I answered your question thinking you were drying fruit. The enzymes

won't all be destroyed 'til the temperature of the product reaches

140F or so. You could bake crackers at 170F I imagine. In either case

watch the product closely to prevent damage so you can still eat it.

I'm not sure the nutrient quality at those temp or the lower temp

either for that matter. Dennis

[Guest guest]

> > Oh, bummer. Can't afford a dehydrator at the moment. So, anyway,

> > just for kicks, what would happen if I made crackers - would

they

> > just crumble apart? Or crispy nuts - would they be void of

emzynes?

>

>

> I answered your question thinking you were drying fruit. The

enzymes

> won't all be destroyed 'til the temperature of the product reaches

> 140F or so. You could bake crackers at 170F I imagine. In either

case

> watch the product closely to prevent damage so you can still eat

it.

> I'm not sure the nutrient quality at those temp or the lower temp

> either for that matter. Dennis

Well thanks for the info; I'll give the crackers and nuts a try. In

any event, if 170 is too high them they will STILL be better than

store bought! I did leave you kinda in the dark by not saying up

front what it is I'm thinking of making. My bad! :~)

[Guest guest]

> >I borrowed a friend's dehydrator before, to test it out with

>veggies and fruit, but it was very, very noisy and used a bunch of

>electricity, and never even got the food dry.

>

>What brand dehydrator did you use? I want to make sure not to buy that

>one! <g>

>

>, I don't remember, it was so long ago!

>Bonnie Sue

<<< It sounds like one of the cheap round plastic ones that were being

hawked in discount stores before the Y2K Scare. I had one sort of like that,

which died when a friend borrowed it .>>>

I have one of those cheap round plastic ones and I love it! I think I paid

less than fifteen bucks for it. Granted I don't have anything to compare it

to, but it's done everything I've asked it to so far. It's COMPLETELY

silent.

Carmen

[Guest guest]

This is responding to an old message, but I don't see that anyone ever

responded. Some years ago I fell for an infomercial and bought a dehydrator

made by Ronco. It is cylindrical with round trays that stack, a heating

element in the base and vent holes in top and bottom so the air circulates

by convection, completely silent. I never used it until becoming aquainted

with NT and use it now for nuts, etc. I works well.

Peace,

Kris , gardening in northwest Ohio

----- Original Message -----

From: " Bonnie Sue " <joyhome@...>

< >

Sent: Thursday, April 11, 2002 9:20 PM

Subject: Low temperature drying

> I'm looking for ways to do low-temperature drying, since I am suspecting

my

> oven does not go as low as 150 degrees, even though it is supposed to.

>

> I borrowed a friend's dehydrator before, to test it out with veggies and

> fruit, but it was very, very noisy and used a bunch of electricity, and

> never even got the food dry. I had to keep running it to try to get them

> dry, so they got hot, but not dry.

>

> The foods I want to dry now are the crispy nuts and the sprouted grain.

Is

> there a better alternative than to use my too-hot oven? Should I give the

> dehydrator another try?

>

> Thanks.

> Bonnie Sue

>

[Guest guest]

Kris wrote:

> This is responding to an old message, but I don't see that anyone ever

> responded. Some years ago I fell for an infomercial and bought a dehydrator

> made by Ronco. It is cylindrical with round trays that stack, a heating

> element in the base and vent holes in top and bottom so the air circulates

> by convection, completely silent. I never used it until becoming aquainted

> with NT and use it now for nuts, etc. I works well.

>

> Peace,

> Kris , gardening in northwest Ohio

Can it be used to dry meats to make jerky? I've never eaten jerky and wonder if

it's tasty and a good food? If it's done at low temp, then maybe it will be a

healthy food.

Roman

[Guest guest]

> Kris wrote:

>

> > This is responding to an old message, but I don't see that anyone ever

> > responded. Some years ago I fell for an infomercial and bought a

dehydrator

> > made by Ronco. It is cylindrical with round trays that stack, a heating

> > element in the base and vent holes in top and bottom so the air

circulates

> > by convection, completely silent. I never used it until becoming

aquainted

> > with NT and use it now for nuts, etc. I works well.

> >

> > Peace,

> > Kris , gardening in northwest Ohio

>

> Can it be used to dry meats to make jerky? I've never eaten jerky and

wonder if

> it's tasty and a good food? If it's done at low temp, then maybe it will

be a

> healthy food.

>

> Roman

There is a recipe for jerky in the book. You marinate the meat slices in a

mixture of liquid smoke, soy sauce, and brown sugar for 10 minutes before

putting in the dehydrator. I don't imagine liquid smoke is the best to use.

Peace,

Kris , gardening in northwest Ohio

[Guest guest]

Kris wrote:

> There is a recipe for jerky in the book. You marinate the meat slices in a

> mixture of liquid smoke, soy sauce, and brown sugar for 10 minutes before

> putting in the dehydrator. I don't imagine liquid smoke is the best to use.

Or soy sauce and sugar.

Roman

[Guest guest]

I distrust liquid smoke, but it is the phenols in the

real smoke that prevent oxidation of the fat. If you

don't smoke the jerky folks say you should trim off

all the fat first. I leave the fat and smoke it for

four hours and then use a dryer. The trick is to

keep the temperature low, especially when smoking.

We have one of those round dryers with just a heating

element, but instead I use another one with a fan too.

With air movement it still takes four days to get the

jerky really dry enough for me. I want mine to last

a long long time, so I go very salty and very dry.

I got the smoke idea from Wallace Black Elk when I

asked him if they trimmed fat off their jerky. Boy

am I glad I asked him!

steve

--- Kris <Kris.@...>

wrote:

> > Kris wrote:

> >

> > > This is responding to an old message, but I

> don't see that anyone ever

> > > responded. Some years ago I fell for an

> infomercial and bought a

> dehydrator

> > > made by Ronco. It is cylindrical with round

> trays that stack, a heating

> > > element in the base and vent holes in top and

> bottom so the air

> circulates

> > > by convection, completely silent. I never used

> it until becoming

> aquainted

> > > with NT and use it now for nuts, etc. I works

> well.

> > >

> > > Peace,

> > > Kris , gardening in northwest Ohio

> >

> > Can it be used to dry meats to make jerky? I've

> never eaten jerky and

> wonder if

> > it's tasty and a good food? If it's done at low

> temp, then maybe it will

> be a

> > healthy food.

> >

> > Roman

>

> There is a recipe for jerky in the book. You

> marinate the meat slices in a

> mixture of liquid smoke, soy sauce, and brown sugar

> for 10 minutes before

> putting in the dehydrator. I don't imagine liquid

> smoke is the best to use.

>

> Peace,

> Kris , gardening in northwest Ohio

>

>

>

>

=====

# Steve Veeneman - svnmn@...

# What do you really want...

__________________________________________________

[Guest guest]

I've heard and read that smoke from burning carbon based stuff (wood is one

of them) contains benzopyrene, a carcinogenic substance. A liquid smoke might

be safer because " the tar fraction from the generated smoke has been

removed " . -- http://www.intercom.net/local/shore_journal/mwp10107.html

Roman

Steve Veeneman wrote:

> I distrust liquid smoke, but it is the phenols in the

> real smoke that prevent oxidation of the fat. If you

> don't smoke the jerky folks say you should trim off

> all the fat first. I leave the fat and smoke it for

> four hours and then use a dryer. The trick is to

> keep the temperature low, especially when smoking.

>

> We have one of those round dryers with just a heating

> element, but instead I use another one with a fan too.

> With air movement it still takes four days to get the

> jerky really dry enough for me. I want mine to last

> a long long time, so I go very salty and very dry.

>

> I got the smoke idea from Wallace Black Elk when I

> asked him if they trimmed fat off their jerky. Boy

> am I glad I asked him!

>

> steve

> --- Kris <Kris.@...>

> wrote:

> > > Kris wrote:

> > >

> > > > This is responding to an old message, but I

> > don't see that anyone ever

> > > > responded. Some years ago I fell for an

> > infomercial and bought a

> > dehydrator

> > > > made by Ronco. It is cylindrical with round

> > trays that stack, a heating

> > > > element in the base and vent holes in top and

> > bottom so the air

> > circulates

> > > > by convection, completely silent. I never used

> > it until becoming

> > aquainted

> > > > with NT and use it now for nuts, etc. I works

> > well.

> > > >

> > > > Peace,

> > > > Kris , gardening in northwest Ohio

> > >

> > > Can it be used to dry meats to make jerky? I've

> > never eaten jerky and

> > wonder if

> > > it's tasty and a good food? If it's done at low

> > temp, then maybe it will

> > be a

> > > healthy food.

> > >

> > > Roman

> >

> > There is a recipe for jerky in the book. You

> > marinate the meat slices in a

> > mixture of liquid smoke, soy sauce, and brown sugar

> > for 10 minutes before

> > putting in the dehydrator. I don't imagine liquid

> > smoke is the best to use.

> >

> > Peace,

> > Kris , gardening in northwest Ohio

> >

> >

> >

> >

>

> =====

> # Steve Veeneman - svnmn@...

> # What do you really want...

>

> __________________________________________________

>

[Guest guest]

Roman-

>I've heard and read that smoke from burning carbon based stuff (wood is one

>of them) contains benzopyrene, a carcinogenic substance. A liquid smoke might

>be safer because " the tar fraction from the generated smoke has been

>removed " . -- http://www.intercom.net/local/shore_journal/mwp10107.html

That's intriguing, though the author has a bit of a big-agro slant -- the

fact that the FDA has approved it and it's used in bologna and other fake

foods isn't by itself reassuring. <g> Regardless, I've never seen a

liquid smoke product that doesn't include other undesirable ingredients,

generally corn syrup and caramel color, but also sometimes preservatives

and other colorings. Is it possible to get pure, plain unadulterated

liquid smoke, and if so, is that really just a sort of extract of wood

smoke with the tar removed?

-

[Guest guest]

Today was the first time I heard about liquid smoke, so I don't know. My other

point was that smoking adds harmul substances to food, so maybe it's not really

a

good method of preserving food. Or maybe we get a good trade-off here?

Roman

Idol wrote:

> Roman-

>

> >I've heard and read that smoke from burning carbon based stuff (wood is one

> >of them) contains benzopyrene, a carcinogenic substance. A liquid smoke might

> >be safer because " the tar fraction from the generated smoke has been

> >removed " . -- http://www.intercom.net/local/shore_journal/mwp10107.html

>

> That's intriguing, though the author has a bit of a big-agro slant -- the

> fact that the FDA has approved it and it's used in bologna and other fake

> foods isn't by itself reassuring. <g> Regardless, I've never seen a

> liquid smoke product that doesn't include other undesirable ingredients,

> generally corn syrup and caramel color, but also sometimes preservatives

> and other colorings. Is it possible to get pure, plain unadulterated

> liquid smoke, and if so, is that really just a sort of extract of wood

> smoke with the tar removed?

>

> -

>

>

>

[Guest guest]

I'll take my chances with the carcinogenic wood smoke.

I figure that if I treat myself good enough a few

cancer cells will never survive. Wood smoke has been

around for millions of years, and for millions of

years every man woman and child on earth knew how to

dry meat with a wood fire.

Bottles and chemical factories and funded research has

only appeared fairly recently. Sugar, don't get me

started...

Steve

--- Roman <r_rom@...> wrote:

> Today was the first time I heard about liquid smoke,

> so I don't know. My other

> point was that smoking adds harmul substances to

> food, so maybe it's not really a

> good method of preserving food. Or maybe we get a

> good trade-off here?

>

> Roman

>

> Idol wrote:

>

> > Roman-

> >

> > >I've heard and read that smoke from burning

> carbon based stuff (wood is one

> > >of them) contains benzopyrene, a carcinogenic

> substance. A liquid smoke might

> > >be safer because " the tar fraction from the

> generated smoke has been

> > >removed " . --

>

http://www.intercom.net/local/shore_journal/mwp10107.html

> >

> > That's intriguing, though the author has a bit of

> a big-agro slant -- the

> > fact that the FDA has approved it and it's used in

> bologna and other fake

> > foods isn't by itself reassuring. <g>

> Regardless, I've never seen a

> > liquid smoke product that doesn't include other

> undesirable ingredients,

> > generally corn syrup and caramel color, but also

> sometimes preservatives

> > and other colorings. Is it possible to get pure,

> plain unadulterated

> > liquid smoke, and if so, is that really just a

> sort of extract of wood

> > smoke with the tar removed?

> >

> > -

> >

> >

> >

[Guest guest]

Roman-

>Today was the first time I heard about liquid smoke, so I don't know. My other

>point was that smoking adds harmul substances to food, so maybe it's not

>really a

>good method of preserving food. Or maybe we get a good trade-off here?

I wish I knew. Smoked meats and fish can be delicious, so I'd like for

them to be healthy, and liquid smoke is certainly convenient, especially

for apartment-dwellers like me, but I just don't know, and I'm rather

suspicious of liquid smoke since it comes from companies seeking to make

large amounts of smoke-flavored fake foods without needing to actually

smoke them.

-

[Guest guest]

I sounds like the liquid smoke may not be so bad after all!

Peace,

Kris , gardening in northwest Ohio

----- Original Message -----

From: " Roman " <r_rom@...>

< >

Sent: Monday, June 10, 2002 4:51 PM

Subject: Re: Low temperature drying

> I've heard and read that smoke from burning carbon based stuff (wood is

one

> of them) contains benzopyrene, a carcinogenic substance. A liquid smoke

might

> be safer because " the tar fraction from the generated smoke has been

> removed " . -- http://www.intercom.net/local/shore_journal/mwp10107.html

>

> Roman

>

[Guest guest]

Hi guys, you might want to check out this site to get some answers to some

of your questions.

http://www.hickoryliquidsmoke.com/liquid-smoke-faq-liquid-smoke-frequently-a

sked-questions.htm

Dedy

----- Original Message -----

From: " Idol " <Idol@...>

< >

Sent: Monday, June 10, 2002 10:41 PM

Subject: Re: Low temperature drying

> Roman-

>

> >I've heard and read that smoke from burning carbon based stuff (wood is

one

> >of them) contains benzopyrene, a carcinogenic substance. A liquid smoke

might

> >be safer because " the tar fraction from the generated smoke has been

> >removed " . -- http://www.intercom.net/local/shore_journal/mwp10107.html

>

> That's intriguing, though the author has a bit of a big-agro slant -- the

> fact that the FDA has approved it and it's used in bologna and other fake

> foods isn't by itself reassuring. <g> Regardless, I've never seen a

> liquid smoke product that doesn't include other undesirable ingredients,

> generally corn syrup and caramel color, but also sometimes preservatives

> and other colorings. Is it possible to get pure, plain unadulterated

> liquid smoke, and if so, is that really just a sort of extract of wood

> smoke with the tar removed?

>

>

>

>

> -

>

>

>

>