Does anyone here use a Dehyrdrator? I was thinking of getting one but unsure which to get. Ive seen some great reviews on the cheap $50 dehydrator at BP and some "so-so" reviews on the $100 units. Any feedback would be much appreciated!
Thanks
Paul
Printable View
Does anyone here use a Dehyrdrator? I was thinking of getting one but unsure which to get. Ive seen some great reviews on the cheap $50 dehydrator at BP and some "so-so" reviews on the $100 units. Any feedback would be much appreciated!
Thanks
Paul
Don't remember the brand name, I had a stackable plastic one years ago. It worked great for decades until the white plastic discolored/cracked and I tossed it. It had about 4-5 trays that sat on top of one another and was 100v.
Worked great for jerky and even better on fruit like bananas.
Yes those are the ones that are around $50-$150 ... I was thinking of getting one of those and see how it goes. They have one that comes with a Jerky making kit which was pretty cool.
Paul
Paul, the one I had was about 18" in diameter for comparison. If I find similar I am going to purchase.Quote:
Originally Posted by Zr2Paul
It was more like the Gardenmaster type, but I didn't get it at BPS, looks the same however.Quote:
Originally Posted by Zr2Paul
We have one similar to what Bass Pro sells , but ours is a clear plastic with the heating / blower element in the bottom , works very well.
I bought my chefs choice years ago and paid $80 for it. It works ok no real problems. I bought my brother a $39 dual heat setting one from wal mart and the thing is amazing. Half the time for jerky and it came with more trays etc. You don't need to pay the bass pro premium for a good unit.
I bought one of the open country ones from bass pro last year and it works great for jerky. I think it has 5 trays. I have not tried fruit with it yet. I know the fancier ones have adjustable heat controls but I don't know how big of a difference that makes. I like mine, the price was right, and it makes the house smell awesome!
http://www.basspro.com/Open-Country-...roduct/102880/
I have this dehydrator and works great on Moose Meat and this is all I use it for. Had it for 2yrs now and probably used it 10 or 12 times. The highest setting is 165 degree. 1/4" thick piece will take about 8hrs. You can load about 5lbs sliced at 1/4" on the 4 trays.
I just use my oven set it at 200 degree F and have the door open 1 inch at the top. Works great.
I have an American Harvest dehydrator. It commes with 4 racks and I bought another two racks. I found that when I do jerky I always have more than 4 racks can handle. It works fine for what I use it for.
http://www.nesco.com/products/Dehydr..._070026d21754/
I don't see my particular model there. Maybe discontinued??? This one is similar to mine.
HA
Thanks for the feedback! I think I know what I'll be getting next ;)
How easy it it to clean these things? Dishwasher safe?
Paul
I make a ton of goose jerky every year. OK maybe not a ton but at least 200 birds worth.
I've gone through 2 of the $50-100 versions in the past 6 years. They do not work all that well and the plastic trays turn brittle. I am going to get a commercial one.
My dishwasher has two hands.:D They're not bad to clean. Hot soapy water and a good rinse. It won't take a lot of abuse as the plastic is pretty thin. I've had mine for years and haven't broke one yet. Light use though. Maybe 4 loads a year of jerky a year.Quote:
Originally Posted by Zr2Paul
HA
I got this one from bass pro.......Red Head dehydrator with 6 stackable trays. Works good but you have to rotate the trays when doing jurky.
Quote:
Originally Posted by GBuck
If I were doing that much jerky I would use my smoker.
HA
I have found that an oven is the best type of heat. The smoke seems to overpower the jerky - at least the type that I do. The problem with an oven is that you can only do so much at a time and it can cause problems with the wife who will object if you take over the oven for 5 nights straight. I think it would be better to have a commercial dehydrator and be able to knock out a 10 lb batch of jerky all at once.Quote:
Originally Posted by huntaway
My Bradley Smoker makes some gooooooood jerky! I haven't done any in a while though.
Paul
My smoker is propane fired so it can be optional to add wood.
I've used the oven and wooden spoon thing to keep the door propped open too. Makes a mess that I don't care to deal with. lol Works but messy.
The dehydrator works for me but like I said I'm not doing a ton of it. Even the BBQ could be used if you only lit one burner and had the meat on the other side. Probably not practical though.
HA
Excalibur by far the best
I use the Salton from Walmart. Use it about 4 times a year. If I were do more I would get the 10 rack from Cabelas. All units require you to move the trays around to maintain even drying.
Another oven user here. Just finished 3 batches of jerky. Foil the bottom to catch drippings and easy cleanup.
If you're in the need for a new oven buy one with a dehydration option. Or check your oven manual and see if you have that option already.
I've got the same one. I think it was $49 at WalMart. Salton is the brand.Quote:
Originally Posted by skypilot
Works just fine for jerky, dried fruit, etc.
X2 on the Salton unit.Quote:
Originally Posted by line052
Not expensive, have used it for jerky, just finished drying some apples and pears for trail snacks. For the amount I dry things it's good enough for now.
Does anyone make a non plastic dehydrater?
I'd like to get an all metal one, seems the plastic ones eventually give a plastic taste/smell to the food.