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?
