Dehydrating Stews

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.

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.

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

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)