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Food Dehydrator

post #1 of 7
Thread Starter 

I'm looking into making my own Chicharones, and one recipe I learned is by boiling the pig skin, drying it and then dehydrating it.  I'm interested in a good quality food dehydrator that can produce enough product to make it worth while, and at a decent price.  I don't necessarily need a commercial quality one.  Also, I have access to a convection oven and 2 large electric smokers.  Would either of these be good alternatives instead of buying a new machine?  Thanks...

post #2 of 7
Thread Starter 

obviously frying it after its dehydrated... i just thought that went without saying...

post #3 of 7

Electric smoker would work if you can control the temp down to 150f or so
 

post #4 of 7
Thread Starter 
How long should I leave it in the smoker for? Te recipe I saw for the dehydrator said like 26 hours. Also, I dunno if I should use wood or not. Maybe I should just experiment a little on it...
post #5 of 7

You want the pieces to just barely fray when you bend them in half.  Not snap - that is too crisp.

 

You also need to do this test on room-temp pieces... not hot ones... they always bend.

 

Start testing when you think they might be done... it really depends on the type and cut of meat.

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #6 of 7

no wood for dehydrating

post #7 of 7
Thread Starter 

Thanks!  I'm looking forward to doing this so I'll post some pics when i get some time to try it out.

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