| Author |
Message Text |
|
billconner
|
So, not just chili, but is the conventional wisdom that if dehydrated, assuming it's really dry but not burnt, and allowed to cool before vacuum sealing, that any food has a long shelf life in the freezer and at least a week or two or three in a pack?
Just dehydrated and stored on a shelf in your house, how long would you store dried fruit or vegetables? ground beef?
Just curious - from a guy who has no problems storing fresh eggs un-refrigerated for a month or more.
|
|
Frenchy19
|
I've only done it one time, but yours sounds like mine did when it was done. It rehydrated easily and tasted very good. I've done a few more test run recipes, so far, so good.
|
|
Frenchy19
|
Check out this link...Ripple is the expert on all things dehydrated.
Main Meal Dehydrating
|
|
chesapeakes
|
I just tried to dehydrate my chili. I did 4 cups of chili, which is about one hardy meal on a solo. I did it at 140 for about 10 hours. How do I know when it is done? I read the post about it being like leather. It is all crumbly, the beans, corn, and beef is hard. The broth breaks up like a saltine cracker. Did I cook it too long? Do you let it cool before you bag it and freeze it? By the way the dehydrater is a Open Country. I didn't want to spend a lot until I know I would use one . Thanks for the help.
|
|
keth0601
|
It should be fine. It can depend on the recipe what kind of product you get at the end. Mine was as you said very dry and crumbly I had to double vacuum bag it in order to keep it from poking holes in the vacuum bag. It tasted fine after re-hydrating. Bacteria and other nasties grow best in the temperature range from 41 to 140 degrees fahrenheit so by keeping it at or slightly above 140 you did the right thing.
|