Is dehydrator jerky safe? The 71 C rule explained
Drying alone does not make meat safe. USDA guidance is to bring beef to 71 C and poultry to 74 C, either before drying or as a finishing step in the oven.
Category Guides
Temperatures, storage, rehydrating and food safety.
How to store dried food: jars, mylar and oxygen absorbers
Glass with a rubber seal is right for a year of eating. Mylar with an oxygen absorber is right for a decade of storage. They are not interchangeable.
Dehydrator temperature and time chart: how to read it
The temperature in a chart is a setting, not a promise. The times are estimates, and four things in your kitchen decide whether you land near them.
Conditioning dried food: the seven day step that stops mould
A week in a loosely closed jar evens out the moisture left in a batch. It is the cheapest insurance against mould you will find.
Do you need to blanch vegetables before dehydrating?
Most vegetables dry better after two minutes in boiling water. Fruit, onions, peppers, mushrooms and tomatoes do not need it at all.