posted on Dec, 3 2015 @ 10:24 AM
The citric acid should help as everyone has said, but it won't keep the brown away completely. Apples need the acid to keep from discoloring too.
You can dehydrate anything. I kept mine going for about a month and a half this summer and ended up with a ton of jars full of produce. I think my
favorite is the quart of soup mix I got from all of my bits and scraps that were too small or left over from dinner or other canning projects. Every
bit of it would have been fresh compost of bunny food otherwise.
Good luck with your smoker! It's addicting be careful, haha.
A good basic brine to start with is salt and sugar. Brown sugar tastes the best. The salt is important to keep it safe since the smoke cooks it at
such super low temps, it will prevent bacteria from growing during the process. From there you can add in just about anything to suit your tastes.
Sssshhhhhh, my secret ingredient is Mae Ploy sweet chili sauce, with a few other things
to flavor it up. Molasses is also a great idea, it would
add a depth to the flavors. I have a big jar of molasses waiting for my next batch actually, let me know how it comes out if you try it!
Someone mentioned a fridge as a smoker too, be careful, I was warned against that by some old timers here in Alaska since it can impart chemically
flavors to the meat. They were never built with heat in mind. I was going to do the same thing with a dead one........ My desire was to produce
healthier food for my family, so I ditched the idea. Instead we built it out of cedar slat wood, and it smells so good. Looks nicer in the yard
One last thought here for now, potatoes will dehydrate beautifully raw as is. I usually slice mine with a mandolin since all my guys love scalloped
potatoes. You end up with the odd darkened slice, but most of them stay pretty white.