Food Dehydrator

Discussion in 'Food & Cooking' started by mrmexico25, May 15, 2013.

  1. mrmexico25

    mrmexico25

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    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...
     
  2. mrmexico25

    mrmexico25

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

    maryb

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    Electric smoker would work if you can control the temp down to 150f or so
     
     
  4. mrmexico25

    mrmexico25

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    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...
     
  5. michaelga

    michaelga

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    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.
     
  6. maryb

    maryb

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    no wood for dehydrating
     
  7. mrmexico25

    mrmexico25

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