5 best food dehydrators, tested and reviewed

All dehydrators were tested with the same ingredients and gave similar results in terms of dry time, mouthfeel and taste. And all but the Sahara require at least 30 minutes of “fume extraction” before first use to rid the dehydrator of factory fumes. The manufacturer’s instructions for use suggest doing this in a well-ventilated space. I ended up using my deck for some of the modeling because I didn’t want all that smoke to get into the house.

I’m excited to make beef jerky in the dehydrator, but be warned USDA Safe food handling rules include cooking meat to an internal temperature of 160 degrees F before dehydratinga process to avoid foodborne illness. I used this method for my first attempt at making beef jerky. And it’s that extra safety step that creates a less appealing mouthfeel. While I don’t advocate people skipping that initial cooking step, this recipe from Brod & Taylor cook in the brand’s dehydrator at 165 degrees F; Most recipes I’ve seen online or in the vast world of TikTok dehydrators skip the pre-cooking step. The best way to make beef jerky I learned was from a creative person who bought pre-sliced ​​meat for Korean barbecue and rubbed it dry. the very online The world of dehydrator cooking is full of recipes and tips.

Manage your expectations: Consumer dehydrators do not always produce the results achieved by commercial freeze-drying. Some of the end products of the dehydrating “cooking” process surprised me. Some fruits and vegetables stay chewy, while others are crunchy, with a satisfying crunch. There is a bit of trial and error with slice size and timing. Every time I use a dehydrator, I get better prepared and time it better.

Finally, as you enter the dry world of dehydration, know that Ambient humidity and the amount of water in your food will affect drying time. In other words, what takes eight hours in August in Maine may take less time in Brooklyn in September.