Introduction
Drying food for preservation dates back to the Ancient Egyptians. The
Spaniards were the first explorers known to use dehydration to prep food
for their expeditions. This method was used extensively in the days of
the Lewis and Clark expeditions as they charted to the expanse of the
Louisiana Land Purchase. Buffalo, elk and deer were plentiful, but their
success relied heavily upon the proper use of this preserving method.
The information in this manual is intended to help you get the best results
for this equipment. Please read this booklet carefully and contact STX
International if you have any questions.
Dehydration
There are no exact rules that apply to food dehydration. Results can
be affected by room temperature, relative humidity and moisture levels
in the food you are drying. To become proficient, it will be necessary to
experiment with your drying techniques. Too much heat, your food may
harden on the outside while still being moist inside. Too little heat, your
drying times will be very long with lackluster results. With a little practice
you will be able to create tasty, ready to eat snacks in no time.
