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Dehydrating Stews


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Home Forums General Forums Food, Hydration, and Nutrition Dehydrating Stews

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  • #1237330
    Marilyn Pitts
    BPL Member

    @maire

    Locale: Southern California

    I'm cranking up the dehydrator for an upcoming trip and am looking at adding some more homemade dinners to my repertoire. I want to dehydrate a couple of my favorites–a beef stew and a garbanzo/chicken sausage soup/stew. Any advice on dehydrating these types? I have dehydrated meals and soups in the past, but not with meat. The only meat item I have dehydrated is stroganoff–and the ground beef was very chewy. I'm wondering if the meat in these two dishes will be the same–hard and/or chewy? Anyone out there had experience with this?

    #1510235
    Sarah Kirkconnell
    BPL Member

    @sarbar

    Locale: Homesteading On An Island In The PNW

    Keep everything about the same size – you can always grab the veggies/meat right before drying and dice them up. That helps in fast drying and faster rehydration.

    #1510364
    Laurie Ann March
    Member

    @laurie_ann

    Locale: Ontario, Canada

    I dry the meat and veggies seperately… for two reasons…

    1. they really should be dried at different temps (the meat at 155°F or above and the veg at 135°F)

    2. the meat and veggies will dry at different rates

    I usually plan to dehydrate other things at the same time so I don't have empty trays for the two separate runs.

    Also, when rehydrating use boiling water and a cozy and allow for 30 minutes or more rehydration time and you won't have the chewy texture.

    #1510369
    Marilyn Pitts
    BPL Member

    @maire

    Locale: Southern California

    Thanks Sarah and Laurie for your help. By the way, I have both of your books. I find them highly useful and inspirational!

    #1510516
    Laurie Ann March
    Member

    @laurie_ann

    Locale: Ontario, Canada

    You're welcome… I'm here to help (well not for the next week or so as I am in the wilderness – but when I return)

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