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How to build a food dehydrator free informations

Pour du Francais. Clicquez ici Build your
own dehydrator
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Build it with premium-quality (Easy to clean...) materiel for a low-price and premium-quality features and performance that dries EXACTLY RIGHT your exotic entrees, desserts, vegetables, etc.

Stock up at harvest time. Take advantage of the over abundance, in-season, by capturing all that healthy food.

Pick a little, dry a little, If you garden, your dehydrator will be your constant companion from early spring to late, late fall.

By: Real Courchesne

Free Plan Absolutely Free ideas, picture drawings and informations on how to build a food dehydrator to your own requirements at at Low-Cost.

Drying is the oldest method of preserving food. The early American settlers dried foods such as corn, apple slices, currants, grapes, and meat. Compared with other methods, drying is quite simple. Dried foods keep well because the moisture content is so low that spoilage organisms cannot grow.

Modify it on demand, to suits your needs, or just as you pleases.

You can choose from a range of sizes and complexity. There are options, such as a simple 'hot box,' that are quite basic and easy to build. You can make a number of modifications to improve the flow of air and efficiency of your dehydrator.


Any lean meat can be dried. Beef and venison are especially good; fish and poultry dry well, too. Be sure to use fresh, lean meat and cut off all fat and connective tissue. Fat becomes rancid easily and will spoil the dried meat.

A beneficial idea is to partly freezing the meat before cutting makes it easy to slice. Slice with the grain into long, thin, even strips. Slice with the grain instead of crosswise makes the jerky chewy and less brittle. The strips should be about 1/8 to 1/4 inch thick, 1 to 1-l/2 inches wide, and 4 to 12 inches long. Thin slices of meat will dry faster than thick ones. Any wild game meat should be frozen for at least 30 days to lower the chances of trichinosis infection by killing parasite larvae.

Meat may be dried as is, or it may be seasoned to suit your own taste. Salt and pepper are the basic ingredients. In the drying method, however, salt is used only as a seasoning, not as a preservative. It is crucial, therefore, that the oven temperature be maintained above 140 degrees F. to prevent spoilage during the drying process. Keep in mind that too much seasoning will overpower the meat flavor.

Marinate the meat to your taste. Place seasoned meat in a crockery, plastic, glass, or stainless steel bowl or pan, and cover. Marinate the meat overnight or for about 12 hours in the refrigerator at 40 F. (4 C.).

Planning a menu for a wilderness canoeing, bicycling trip.

Dry food can make the all important meals needed for the trip.

Don't take cans, glass jars or perishables because they are heavy, and in some places, not allowed (ie. provincial parks)

Making your own dehydrator is a good way to save money on dehydrated food. It works well for sauces, fruits, vegetables, etc.

Food safety specialists at USDA’s Meat and Poultry Hotline offer the following advice concerning food gifts for armed forces serving away from home, including those in and near Afghanistan engaged in Operation Enduring Freedom.


1- Dried beef or poultry such as beef jerky, turkey jerky, or beef slims are safe to mail. Bacteria can’t multiply in food preserved by removing moisture.

2- Dehydrated soups and fruit drink mixes are lightweight and safe to mail. Regional condiments such as hot sauce and Cajun seasonings in packets are useful for spicing up Meals Ready to Eat.

You can use this dehydrator as a Solar Food Dehydrator as well.

1. Just remove the electric lamp at the bottom and pole it out the dehydrator as shoed in picture 012

2. Cover the bottom of the dehydrator with aluminum foil.

3. Simply place the dehydrator in direct sunlight to dry your food.

4. You may not even need to plug the fan. The opening hole where the fan is install and the top hole will act as a ventilator system.

5. At night or when there is no sun during the day, place the electric lamp inside the dehydrator, at the bottom.

I used a half-inch plastic moulding around the shelves, glued with hot glue.

Dehydrated fruits and vegetables are vine-ripened (or tree-ripened), hand-picked at peak condition, washed, cut and then placed in specially designed dehydrators and dried at low temperatures to preserve color, flavor and nutrients.


Prepare your vegetables: Lightly steam vegetables of your choice. Dry them. Cook *real* brown or regular rice (the 45-minute cook kind). After the water has been soaked in, add Teriyaki sauce (to your taste). Dry this recipe. Package it in a Ziplock with a bullion cube. At camp or when needed at home: boil water, add to Ziplock. Wait 10 minutes. Enjoy! The vegetables are still firm, and the real rice with the sauce and bullion makes a nice tangy addition. Simple to make and easy to rehydrate. And best of all - its real food! And it tastes yummy!

Remember, dehydrated foods, needs to be re-hydrated completely. That is what cooking corn or pasta does.


The process of turning fresh fruit into the finished, dehydrated product is interesting. First, the fresh, ripe fruit is hand sorted. For example, it's important to get the apples at just the correct ripeness. They must be firm enough to peel and cut without crumbling. Thoroughly washed and rinsed the frits.

Then cut the frits into different sizes, for either the apple slices or apple flakes. Now coat the cut apples with 900 to 1,500 parts per million (ppm) sulfur dioxide or sodium sulfite, anti-browning agents. Then place them into the food dryers where the moisture is further reduced to about 3%. Finally, the nutritional value in the fruit remains relatively intact. Not pliable at this moisture level, the apple pieces break smartly in half when pressure is applied. Dried to this reduced moisture level, the dehydrated fruit will store for a long period of time when stored cool and properly packaged in a low oxygen atmosphere.

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