DEHYDRATE CHART
60 Cooking Charts
61
Questions? ninjakitchen.co.uk
TIP Want to add smoke to your jerky? See page 10 for Woodfire Flavour
Technology interaction. Smoke can enhance the colour of food.
NOTE Smoke is not recommended for fruits
& vegetables.
INGREDIENTS
PREPARATION
TEMP DEHYDRATE TIME
FRUITS & VEGETABLES
Apples Core removed, cut in 3mm slices, rinsed in lemon water, patted dry 60°C 6–8 hours
Asparagus Cut in 2.5cm pieces, blanched 60°C 6–8 hours
Aubergine Peeled, cut in 3mm slices, blanched 60°C 3-4 hours
Bananas Peeled, cut in 3mm slices 60°C 6-8 hours
Beetroot Peeled, cut in 3mm slices 60°C 6–8 hours
Fresh herbs Rinsed, patted dry, stems removed 60°C 2-4 hours
Ginger root Cut in 3mm slices 60°C 6 hours
Mangoes Peeled, cut in 3mm slices, stone removed 60°C 6–8 hours
Mushrooms Cleaned with soft brush (do not wash) 60°C 6–8 hours
Pineapple Peeled, cored, cut in 3mm - 1.25cm slices 60°C 6–8 hours
Strawberries Cut in half or in 1.25cm slices 60°C 6–8 hours
Tomatoes Cut in 3mm slices or grated; steam if planning to rehydrate 60°C 6–8 hours
MEAT, POULTRY, FISH
Beef, Chicken, Turkey jerky Cut in 6mm slices, marinated overnight 70°C 5–7 hours
Salmon jerky Cut in 6mm slices, marinated overnight 70°C 3–5 hours
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