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Boundary Waters Quetico Forum :: Listening Point - General Discussion :: Dehydrator heat?
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| rdgbwca |
Does dehydrating food heat up your house/kitchen? I have considered starting to dehydrate for trips. I've never done it and don't even know this basic question. I have seen that sometimes the dehydrator is left running for over 12 hours at a time. Is it kind of like running an oven at low temp? Will it be working against the air conditioner in the house by acting like a mini space heater? Does it generate such a small amount of heat that it isn't noticeable/worth worrying about? Thanks, rdg |
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| plander |
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| TrailZen |
TZ |
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| tumblehome |
It's like running a hair dryer, that's all it is. I have a smallish Nesco dehydrator that I bought from some guy on Craiglist for $20. It has six trays and I can dry all my food in one or two drying sessions on my kitchen counter. Mine is not a fancy one, it's either on or off. It takes about 4-6 hours to dry stuff. I think some people over-think drying food. Just do it. Hamburger and eggs come back like they were fresh. Actually everything comes back. My bananas sometime come back a little mushy. Drying food is almost as fun as re hydrating it in camp. Just do it! Tom |
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| brulu |
For both, the power in watts is the rate at which electricity from the wall outlet is being converted into heat and dumped into the room (through your food in the case of the dehydrator). It depends on what settings you use of course, and whether it's on constantly or cycling on and off, but the power specs would give you an idea. |
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| Canoe42 |
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| Minnesotian |
Here is an excellent guide to start you on dehydrating anything: meat, veggies, fruit, sauces, you name it: https://www.backpackingchef.com/dehydrating-food.html I do all my dehydrating in the basement and the only thing that really stinks up the place is anything onion. The dehydrator doesn't kick out that much heat either. Making your own dehydrated meals is the best. |
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| billconner |
I'm with tumblehome on this. Simple Nesco (mine has a thermostat) and go at it. |
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| NEIowapaddler |
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| rdgbwca |
It is helpful to hear about your experiences. The smell issue was not something I had considered. I have made home made stock before by boiling chicken bones for extended periods of time. After a few hours the smell is bothersome. I think dehydrating my own recipes would save money and allow better control of taste and nutrition of the meals. |
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| mgraber |
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| Boppasteveg |
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| NotLight |
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| jillpine |
I am making thin strips of beef jerky right now - it doesn’t heat the kitchen. If I dry some complex tomato sauce in the peak of July, I do it on the porch because it takes a long time and it does add heat to the kitchen. You can read and read and read but until you actually try it, you won’t know how it works for you. In general, uniform slices and parts are key. Initial moisture is key (tomatoes don’t hydrate the same as pieces of corn), and no-fat is key. Of if you do fat (like ground pork sausage), rinse well before dehydration and use it sooner in the trip, not later. The BWCA Recipes thread had a terrific dehydrated food section. |
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| Swampturtle |
I tend to plan for the process because sometimes it is involved. I am drying 4 lbs of beef jerky right now for a friend. I started the process of partially defrosting & slicing & marinating the meat yesterday afternoon on my day off. My marinade take 12-24 hours in the fridge & I usually just do 24 hours as it gives the best flavor. I planning to get home from work today & place it in the machine to dry. Just now I flipped the meat & rotated the trays after 3 hours & have about 2 to 3 hours left to go. Then it cools while on the trays & into ziplocks for my friend, so I know it’s going to be done later tonite. My first floor is a mostly empty space so I place the dehydrator there on a fold out tray table, this way it has plenty of space & circulation around it. I had the door open to my second floor & closed it after flipping the meat as the smell wafting up the stairs was getting a little much. It’s a bit noisy too, so now I can’t hear it at all. Fruit & veggies & other meals don’t smell as strong. I wouldn’t consider my garage for drying. My friend gets his jerky tomorrow, he is thrilled & I love being able to do that for him. The moment that meat came out of the freezer, it’s a commitment. Good luck and let us know how you make out. |
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| NotLight |
I just dried some beans. The kidney beans had cooked until the skin cracked a bit. They dried fast - 4hrs or so. My chickpeas were undercooked and not split. After 18 hours I'm still not 100% convinced they are dry. I used to make tomato powder out of tomato puree. The top surface would dry, but the bottom wouldnt so I had to scrape it off the tray when half dry so the air could get to the bottom. Now I just buy bulk tomato powder from Harmony House. Strawberries I thin slice, and they dry fast. Taste incredible. |
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| OldScout48 |
The next time I put the beans in the microwave for a couple of minutes before adding them to the Chili and the skins cracked open. That time everything dehydrated very well and the rehydrated Chili was a big hit. |