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Dehydration table
15
Food for
dehydration
Preparation
Temperature (in °C)
Dehydration time
(in hours)
Consistency
Fresh weight (in g)
Weight after the de-
hydration process
(in g)
Zucchini Unpeeled, cut into slices of
approx. 3 mm in thickness.
50–60 6 hard 400 60
Damsons/
plums
Halve and place on the
sheet with the cut surface
to the bottom.
70 20 pliable 500 120
Dehydrating meat
Food for
dehydration
Preparation
Temperature (in
°C)
Dehydration time
(in hours)
Consistency
Fresh weight (in g)
Weight after the
dehydration pro-
cess (in g)
Beef, poul-
try or fish
Cut off the fat, cut into
slices of 6mm thickness
65–70 5–6 leathery
In order to dehydrate it, meat must be cut into very thin slices.
Partially freeze the meat for a maximum of 1 hour. Remove it from
the freezer and cut it into thin slices along the grain. Place the slices
onto the drying grid
2
immediately.
Fillets of fish should also be cut into thin slices. If required, partially
freeze the fish for a maximum of one hour. Remove all bones (even
the small ones) to achieve optimal results.
Prepare a delicious, low-fat teriyaki chicken jerky by cutting the
chicken breast into thin slices and marinating it for 1 hour in teriyaki
sauce prior to dehydrating it. Pat the meat dry and lay it on the
drying grid. After the dehydration process, add chilli flakes, chilli
powder or other spices in order to enhance the flavour experience.
15


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