>Date: Mon, 13 Dec 1999 13:56:15 -0500 >From: Michael R Noyes <mnoyes_at_gsinet.net> >Subject: [Paddlewise] dehydrator recipes. >Dear fellow PaddleWisenhiemers; > I have been hinting rather strongly to my family that I want a food >dehydrator for Christmas. If I don't get one from them I will be buying >on myself shortly after that. Does anyone have any favorite recipe's >for a dehydrator that they would like to share? Any special tips on >dehydrating and re-hydrating? <snip> Another book you may want to try is "High Trail Cookery". It's an older book, found in most libraries, but there's lots of dehydrator recipes in it, including things you may not think would dry well but do. An example of this is their Tamale Pie recipe (one of my favorites), which everyone seems to like. A quick and easy one you may want to try is "spagetti leather" (just pour spagetti sauce onto plastic wrap (not wax paper!!) and let it dry). Evan Woodinville, Washington Another dehydrator suggestion is to get one that has an adjustable thermostat, since many foods differ in their optimal drying temperatures (for example, meat or fish vs. fruit). *************************************************************************** PaddleWise Paddling Mailing List - All postings copyright the author and not to be reproduced outside PaddleWise without author's permission Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.paddlewise.net/ ***************************************************************************
I regularly make South African style jerky called Biltong. It tastes completely different to US jerky and it contains no sugar. BILTONG is classic South African specialty - seasoned dried meat, like beef jerky but much better. This recipe is from the internet, and is Copyright 1994 Aris Stathakis (aris_at_mpd.co.za)and reprinted withe the permission of the author: Serves One greedy person.. you can't get enough of it! Ingredients Beef (Preferably Silverside/London Broil) Rock Salt Coarse Ground Black Pepper Coarse Ground Coriander Vinegar (preferably Apple-Cider vinegar, though any will do) Directions Get some half-inch thick strips of beef (silverside - called London Broil in the US). Make sure it's cut _with_ the grain. The pieces should be about 6 inches long. Liberally sprinkle rock-salt on each side of the pieces of meat and let them stand for an hour. The longer you let it stand the saltier it will become. After the hour, scrape off all the excess salt with a knife (don't soak it in water!). Put some vinegar in a bowl and dip the strips of meat in the vinegar for a second or so - just so that the meat is covered in the vinegar. Hold the biltong up so that the excess vinegar drips off. Sprinkle ground pepper and ground coriander over the meat on all sides. Once you have done this, the meat is ready to dry. *************************************************************************** PaddleWise Paddling Mailing List - All postings copyright the author and not to be reproduced outside PaddleWise without author's permission Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.paddlewise.net/ ***************************************************************************
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