MEATS, FISH AND POULTRY
Meats and fish should be dried on the highest temperature setting of your dehydrator.
MEATS CUTS TO SELECT PREPARATION
TEST FOR
DRYNESS
Beef
Lean cuts: Round,
Rump, Flank
Cook as for pot roast, until tender. Chill.
Remove all fat. Cut into cubes or strips.
Season, if desired.
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Chicken or
Turkey
White Meat
Cook by steaming or roasting. Chill.
Remove fat and hard skin. Cut or break into
pieces or cubes 1/2” thick, 2” long. Season
if desired.
Hard
Fish
Lean Fish:
Bass, haddock
pike, snapper,
halibut, cod, perch,
flounder
sole, whiting
Clean fish by removing head, skin and any
bones. Steam fish without adding butter.
Cool. Break into pieces about 2” square,
not thicker than 1/2”. Must not contain bones
or skins. May be sprinkled with paprika, salt,
pepper, onion and garlic powder or other
spices before drying.
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HERB
Dry herbs at 35~41°C (95~105°F). Use average times only as general guideline.
HERB PART OF PLANT TO DEHYDRATE
PART OF
PLANT TO
DEHYDRATE
Basil Leaves 2-3
Chili Peppers Pods 8-10
Chives Leaves (Chop) 2-3
Cilantro Leaves 6-8
Cumin
Trim outer leaves. Cut in half. Core. Cut into strips or dry whole
leaves. Blanch/steam.
6-8
Dill
Remove tops and stringy end. Peel, cut crosswise, lengthwise or
diagonally into slices, cubes or grate. Blanch/steam.
8-10
Fennel
Cut off woody base. Separate into small flowerets, slice or cube
into pieces. Blanch/steam.
10-12
Garlic Cloves (Break bulbs into cloves. Remove outer peel of each clove) 35
Ginger Root and leaves 13
Mint Leaves 13
Oregano Leaves 13
Parsley Leaves and stems 13
Rosemary Leaves 13
Sage Leaves and stems 13
Tarragon Leaves 13
Thyme Leaves 13
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