We were tooling about town for a dehydrator the other day. Yes, the plug-in kind. And now I'm so happy no such thing can be found in Stockfish CA. So my son and I went to the hardware store, bought some ferring strips, some wood screws and screening. It's always near 100 degrees here and dry as a bone. So why not? And here it is. Taken before it was loaded with tomatoes and peaches. After two days on the roof, everything is very nearly dry. Another day and they'll be perfect. I think it needs more rungs, because some of the fruit slides down on this steep angle. And maybe some duct tape on the sides. Sharp screen edges! The plans will be in the next cookbook. It is such a cool and simple device, with a hinge - there are two frames top and bottom to keep the critters out. Cost about 20 bucks in total. Much better than the hundred or so for the electric model, nu?
8 comments:
I've actually been toying with the idea of building a dehydrator lately (Denver = hot, dry, sunny). Seems like it would be a really fun project.
When I made my own beef jerky, i strapped some furnace filters to a 20" box fan and let that run for 15 or so hours. The results were fantastic
Cool idea. Keep us posted. My favorite fruit in the "PLUG IN" dehydrator is the Asian Pear. I haven't ever tried meats.
You know I was thinking about beef jerky too, but it is SO nice gently smoked. But why not. Asian pears sound fantastic too. I mean what can't you dry this way?
in Florida ... this is not an option
Signore Dottore, Per che non in Florida?
You made this "Dehydrator Project" look easy. I am not sure we can do this in the Chicago area (humidity).
But because the wording is entirely different, and also the purpose, I don't believe it will make a difference as well much.
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