www.NutrichefKitchen.com
www.NutrichefKitchen.com
4
Dehydrating Food
While most food types can be dehydrated at a temperature of approximately 131°F,
when dehydrating meats, poultry and sh (making Jerky, Biltong etc.)
the temperature needs to be raised to guard against pathogens such as Salmonella
and E.Coli.
WARNING: It Is recommended that meat and poultry is dehydrated at a temperature
of at least 154 degrees Fahrenheit, or alternatively the meat should be preheated to at
least 154 degreee Fahrenheit to guard against pathogens.
Fish should be steamed or baked to at least 200 degrees Fahrenheit until aky before
dehydrating at a temperature of least 154 degrees Fahrenheit.
Choosing Food to Dehydrate
• For best results only use highest quality foods.
• Produce in peak season has more avor and more nutrients.
• Meats, sh and poultry should be clean and fresh.
• Do not use food with bruises and blemishes. Bad produce can spoil the entire
batch.
• Remove as much fat as possible from meats prior to dehydrating.
You can use paper towels under meal when dehydrating to absorb fat.
Tips for Pre-Treatment of Foods
With most types of cooking, preparation is important for the best results. Foods that
are prepared correctly prior to dehydration will taste better and have a better
appearance.
• Cut, shred or dice the food uniformly. Slices should be between 6mm and 20mm
thick. Meats should not be thicker than 5mm.
• To avoid browning of fruits soak cut fruit in lemon or pineapple juice for 2-3
minutes, then place in the dehydrator. Alternatively soak in an ascorbic acid
solution (made as per manufacturers instruction) for 2-3 minutes, then place in the
dehydrator.
• Waxy fruits, (such as peaches, grapes, blueberries, etc.) should be dipped in boiling
water to remove the wax. This allows moisture to escape easily during dehydration.
• Blanching can also be used to pre-treat foods for dehydration.
