how can you tell when items are "done", trial and error or something else?

meats, fruits, veggies, etc.

I have a chart that came with mine that I use as a reference. I always test items as they get close to suggested time.

I don't think you can over dehydrate most things.

As a final test, I put my dehydrated goods in a plastic bag and place it in the frig. If condensation develops on the bag, it needs more time in the dehydrator.

quote Frenchy: "I have a chart that came with mine that I use as a reference. I always test items as they get close to suggested time.

I don't think you can over dehydrate most things."

+1 on this. That's what I do. After awhile you get to know when things are done by the snap of them when they break.

If you have doubts that you are under-dehydrating, try dehydrating multiple trays and remove them at different times and include at least one time that is way longer than you might think necessary. You should be able to see a difference or even feel a difference in your hands if food still has moisture in it. Better to err long.

It seems that the time required is difficult to predict as it varies with the number of trays, amount/type of food, operating temperature and ambient humidity, so I basically check the items fairly frequently and rotate trays. Once everything on a tray is done, meaning it's basically crunchy, then I remove it and let it cool prior to vacuum sealing. For meat items, I dehydrate at about 160 F, so it's fairly hot, and I've found that some parts dry faster than others and can even get a slightly burnt flavor. Therefore, I also stir items, such as chili or spaghetti sauce, that are heterogeneous or have thick/thin spots. That seems to help everything dry more uniformly.

Maybe I should have just said trial and error.

quote OldFingers57: "

quote Frenchy: "I have a chart that came with mine that I use as a reference. I always test items as they get close to suggested time.

I don't think you can over dehydrate most things."

+1 on this. That's what I do. After awhile you get to know when things are done by the snap of them when they break.

"

Yes, when done, they are crunchy.

After I remove something from dehydrator: I always keep it in an open-top bowl for a day or two allowing any not-quite-done bits to further air-dry. (like when 2 pieces are in close contact w/each other on the drying tray causing the near-faces to be just a little wetter).

I just think it helps them reach equilibrium before I bag em.
(and I mostly dehydrate stuff in wintertime when house has low relative humidity anyway).

quote TangoCharlie: "After I remove something from dehydrator: I always keep it in an open-top bowl for a day or two allowing any not-quite-done bits to further air-dry. (like when 2 pieces are in close contact w/each other on the drying tray causing the near-faces to be just a little wetter).


I just think it helps them reach equilibrium before I bag em.
(and I mostly dehydrate stuff in wintertime when house has low relative humidity anyway)."

It would be better if you just dried them longer as they are probably absorbing some moisture sitting around. If I notice some pieces still not totally dried then they stay longer in the dehydrator and the other pieces get bagged up and put in the freezer right away.

Agree.. thats probably a better way to go... TC

I mostly bend a piece. if it cracks but doesn't break I figure it is done. If it breaks its a bit over done (still use it) if it only bends I leave it for a bit. round stuff and leathers (peas, corn, spaghetti sauce, soups) I just look at and see if it looks desiccated or crumbly depending on expectations.
Sorry, not very scientific. but I use my dried stuff fast, or store in freezer so I don't worry too much.

another question...flavoring burger jerky.

Ive used the dry mixes before, wasn't real happy with the flavor. can liquid marinates be used instead?

quote kanoes: "another question...flavoring burger jerky.


Ive used the dry mixes before, wasn't real happy with the flavor. can liquid marinates be used instead?"

Yes! I just finished a batch. Use a little less liquid since its ground, and try to "squeeze" the liquid out before you dry it and you should be good.

quote OldFingers57: "

quote TangoCharlie: "After I remove something from dehydrator: I always keep it in an open-top bowl for a day or two allowing any not-quite-done bits to further air-dry. (like when 2 pieces are in close contact w/each other on the drying tray causing the near-faces to be just a little wetter).



I just think it helps them reach equilibrium before I bag em.
(and I mostly dehydrate stuff in wintertime when house has low relative humidity anyway)."

It would be better if you just dried them longer as they are probably absorbing some moisture sitting around. If I notice some pieces still not totally dried then they stay longer in the dehydrator and the other pieces get bagged up and put in the freezer right away. "

I kind of do what TC does. Only not more than a few hours. If you need a day or more you need to dehydrate more. Sometimes things get kind of a burnt taste if I go until its perfectly dry otherwise. I burn wood and the air in my house is very dry.

quote Goby: "

quote kanoes: "another question...flavoring burger jerky.



Ive used the dry mixes before, wasn't real happy with the flavor. can liquid marinates be used instead?"

Yes! I just finished a batch. Use a little less liquid since its ground, and try to "squeeze" the liquid out before you dry it and you should be good."

soak overnight?