Open Country 1000-Watt Food Dehydrator And Jerky Maker - Gander Mountain

I got it out and started playing with it on Monday, and so far I've dried 3 pounds of beef jerky, 3 pounds of onions, 2 cans of pineapple chunks, and right now I've got a big batch of banana chips and pineapple slices going.

My wife accused me of trying to find things to dehydrate...she's right! Tomorrow is turkey jerky day!!

This thing is addictive. I can hardly wait for the herb garden this year...

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1987 560SL
85,000 miles

My SIL gave me some Deer Jerky, it was tasty.

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Do your homework on dried poultry. Don't use ground turkey, or if you do, use a cure that contains nitrates and preferably grind it yourself. Most dehydrators don't get anywhere near the 161 degrees necessary to kill salmonella.
I like to use a partially frozen breast sliced about a quarter inch thin. Brine overnight, dry for 8 hours. Then, instead of nitrates, I put the finished slices in the oven at 500 degrees for ten minutes or so to kill any remnant bugs.

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I've got some venison just begging to be dried...

The beef jerky has been a hit, and I'm having trouble keeping the kids and wife from eating all of it.

Turkey will go on around noon today...we'll see how it turns out. I have a few recipes for ground beef jerky, but am a bit nervous about it. If the family doesn't like it and I don't like it, the dogs will get some great treats out of it.

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1987 560SL
85,000 miles

Dehydrator is fun food and good times for the whole family.
I love mine. But, your wife is right, after awhile, you will find yourself walking down the aisle in the grocery store with half an eye open for something new to dehydrate....
Every boutique piece of fruit, different kinds and cuts of meat....
I used to make a lot of deer and elk jerky, because I lived in a place where they would beg to be harvested.
A few hours in the freezer, enough to make the piece of meat firm, but not frozen, then run through the slicer.... mmmmmm making me hungry...
think I'll pull a venison roast outta the freezer...

elchivito is spot on though with making sure that you achieve high enough temps for a long enough time to kill the bacteria, especially in pork or fowl.


I find that pushing the finished jerky further up the Scoville scale ensure's that there's some left for Dad...

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Not with my kids...they love spicy foods. My wife, OTOH, after her fight with breast cancer, she can't handle the heat from a Slim Jim without tearing up. She used to love food with a kick, but not anymore. I've learned how to use the right spices to give foods the taste of heat, without the heat for her.

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1987 560SL
85,000 miles

Ok...I've made a good amount of beef, pork, and venison jerky. I've also made a decent amount of fruit leathers, and am having a hard time keeping the kids from eating it all up.

Today, I decided to try something new...tomato leather. I seasoned the tomatoes as if they were going to be the base of my chili, pureed them, and have them in the dehydrator right now. I figure that if we don't like it as a leather, I can always reconstitute them in my next pot of chili.

I read somewhere that you can take the tomato leather, cut it into smaller piece, then bake them til crispy, essentially making tomato chips.

Sounds interesting to me...

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1987 560SL
85,000 miles