5
Herb & Spices
If picking seeded pods ensure they are
unopened. Most herbs and spices can be
dried while on their stem or stalk.
Pick leaves of your chosen herb when
they are undeveloped. We recommend
drying all herbs and spices at 35°C.
Herb/Spice
Preparation
Approx. dehydrating
time (hours)
Basil, chives,
mint, oregano,
parsley, thyme
Wash and pat dry with paper towel
2-4
Chilli
No preparation needed
6-8
Garlic
Peel and chop
4-6
Rosemary
No preparation needed
3
Vanilla
Pat dry with paper towel
2-6
Meat
Choose a lean meat that has little
marbling. The meat must be pickled
and salted in the fridge for 8-12 hours
prior to drying, this will help tenderise.
See our beef jerky recipe on page 7
for details. Once meat is dried, always
ensure the meat is cut across the grain
to avoid a chewy texture. Store in an
air-tight container in the fridge for up to
four weeks.
Poultry
All poultry must be boiled, steamed
or roasted ensuring it is fully cooked
before starting the drying process. We
recommend cutting the poultry in thin
1cm strips or cubes, removing any fat.
Marinate or season the poultry as your
chosen recipe specifies. Place on tray,
ensuring food is not overlapping, dry for
2-8 hours at 70°C.
Fish
When drying fish, always ensure it is
fresh and not frozen. Skin and bone
your fish, cutting into 5mm stripes.
Allow to marinate for 12 hours in fridge.
Steam or roast fish prior to dehydrating.
Place on drying tray, ensuring that fish
is not overlapping. The drying process
will take 2-8 hours at 65°C. Once drying
is complete the fish should be brittle or
leathery. Store in air-tight container or
zip lock bags in a dry, dark place for up
to two months.
Bread
To created homemade croutons or
breadcrumbs, simply cube sliced bread
and lay on drying tray, ensuring they are
not overlapping. Dehydrate on 50°C for
30 minutes -2 hours. Once complete, you
have dried croutons, or blend in food
processor until fine breadcrumbs form.
Alternatively, dehydrating can be a form
of cooking bread.
Nuts
Shell the nuts if needed and clean in hot
water. Scatter onto the trays and dry
between at 40-65°C for 18-26 hours.
Always store nuts in the fridge for
freshness.
