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• Drying times may vary, depending on the type and amount of food, thickness and consistency
of the slices, percentage of water in the food, humidity, ambient temperature of air
(foods at
75˚F will dry faster than 50˚F), a
ltitude and the model of your Cabela’s dehydrator.
• Drying times may also vary greatly from one area to another and from day to day, depending
on the climatic conditions. Keep records to help you predict drying times for specific foods.
• Fruits, fruit roll ups and vegetables should be dried
at 130°F to 140°F (55C to 60C). By
drying
foods in this temperature range you will minimize the loss of heat-‐sensitive vitamins A and C.
• All foods sweat when they begin to dry, the temperature may be set higher
than 140°F (60C)
during the first couple of hours of drying. The actual temperature of the food will remain 15°F
to 20°F (6˚C to 8˚C)
lower than the air temperature for the first couple of hours.
• Meats and fish should be dried on the highest temperature setting of your dehydrator.
These temperatures keep bacteria and other micro-‐organisms, common to meat and fish,
to a minimum during the first stages of drying.
GENERAL DRYING GUIDELINES
• Certain varieties of produce, the humidity in the air, and even methods of food handling,
make a BIG difference in the drying time and quality of the dried product.
• To save nutrients and produce a quality product, it is necessary to work fast preparing
foods to dry when placed in your dehydrator. Foods need to dry continuously at the
recommended temperatures and times. Do not turn off your dehydrator or leave partially
dried food on the trays as it may spoil or develop "off" flavors.
• Spread all foods evenly on tray to dry in single layer. DO NOT let slices overlap.
Keep at least 3/4” space between food pieces to allow adequate airflow.
• Do not add fresh produce to a partially dried batch. It will slow the rate of drying for both
products. It is possible, however, to combine partially dried foods on to fewer trays.
•
Select the best quality produce at the peak of ripeness and flavor
• Wash carefully to remove debris, dust and insects
• Cut away bruised or damaged sections
• Lay food pieces evenly on trays
• Try to keep the pieces alike in size per tray for even dry time
• DO NOT overlap food pieces, as this will inhibit drying time as each tray is loaded
• Always leave approximately 3/4” space between food items especially jerky meat to
allow proper airflow.
SELECTING FOODS TO DRY
LOADING TRAYS
DRYING TIME
DRYING TEMPERATURE