posted on Aug, 6 2008 @ 03:49 PM
1080, I have done red meat jerky in the past. It works great with a dehydrator. The best red meat jerky that I made, I had ground up a ton of meat
pretty finely with my KitchenAid Mixer, then I seasoned it, and used this caulk-gun like thing that makes squirts it out into rectangular bars. I
like it this method because they came out very tender. I'll be doing whole pieces for jerky (because I think unground will be better for meals) once
I get some extra money laying around. I'll probably make some jerky out of brisket when it goes cheap again.
As for the powdered cheese and butter, I haven't tried the powdered butter, but I have butter flavored powder which I put into my mashed potatoes
mix. I have used powdered cheese alot (we buy it in big containers from Sam's club). I am thinking of the normal orange colored cheese. Its okay,
but it just gets old after a while. But, I will be using some of the powdered cheese for sure. Are there better powdered cheese that you read about?
If so, I'm very interested.
As for normal tomato sauce powder, I'm just going to be dehydrating tomato sauce and tomato paste. I find these canned to be not expensive like the
powder.
The pineapple that I used for the ham rollups was actually from the core of the pineapple. Although I wouldn't have wanted to eat it raw, I sliced
it thin and it dried up nicely. I find that dehydrating the excess foods, that I can use more that I normally throw away. I save cilantro stalks
dried for cilantro powder, green onion heads for onion powder, and pineapple core is a tasty flavor enhancer.
I guess I just like experimenting with the food dehydrator. It costs me absolutely nothing to run all day (because my electricity is paid for). If I
was paying electric at this time, I would probably only dehydrate the items that I was most needing, because I would think bills would get sort of
high.