Getting your Jerky on with a food dehydrator (pic heavy)

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GGTBod

Bushcrafter (boy, I've got a lot to say!)
Mar 28, 2014
3,209
26
1
I made my own raisins from a bunch of black and red grapes yesterday, they took nearly 24hrs to dry up but they are amazing and packed with flavour tenfold compared to the deep fried ones you buy in shops
 

Dave

Hill Dweller
Sep 17, 2003
6,019
9
Brigantia
Well, I got some flank, or skirt, £8 worth, marinated it for about 12 hours in half a bottle of coglhans liquid smoke, and lea and perrins, dried it, covered it in black pepper, dehydrated in my andrew james, and its just delicious. I put sugar in lat time, too much and it tasted awful, but this stuffs yummy.
 

Robson Valley

Full Member
Nov 24, 2014
9,959
2,664
McBride, BC
Drying is the natural biological process and end result for the ripening of grains. Those seeds are alive.
Commercial durum/semolina pasta is no more than the extruded flour & water mix which must be dried to have any shelf life at all.

I make egg pasta which freezes beautifully in meal-sized lumps. With my Imperia machine, I can make "stained-glass" pasta which has herbs rolled into it near the end.
I can tailor the pasta to whatever else will be on the plate. Actually, the Italians recommend that the home-made pasta rest and dry for 10 minutes before cooking. Correct.

Dave: for heaven's sake, write down everything you do, good, bad and indifferrent. Really good jerky needs best be kept a secret.
 

British Red

M.A.B (Mad About Bushcraft)
Dec 30, 2005
26,709
1,947
Mercia
About the simplest man food there is Bod - just the roll crimp needs a bit of practice. I'm rubbish at it, but the filling stays in, so good enough. A proper pasty is just skirt, spud, onion, swede and lashings of black pepper. Nothing to get wrong really!
 

GGTBod

Bushcrafter (boy, I've got a lot to say!)
Mar 28, 2014
3,209
26
1
I used to make my own pies and pasties but i had to stop as i was getting even more rotund than i already was, when i've got a fridge full of plate pies and pot pies i don't see anything else as edible when i open the fridge unless there is bacon in it
 

British Red

M.A.B (Mad About Bushcraft)
Dec 30, 2005
26,709
1,947
Mercia
I don't think there is a pasty orientation protocol. They are happy go lucky food stuffs. There is an important z coordinate though - the bottom is flat.

Oh and they must be served with pickle of chutney - its the law
 

Macaroon

A bemused & bewildered
Jan 5, 2013
7,209
362
73
SE Wales
I've never really got into sweet spuds - my daughter loves them though!

Slice them thin, 2-3mm, coat in a mixture of mashed garlic and good dark soy sauce, a dash of oil on a baking sheet then roast them in a very hot oven for 30 mins., turning @ half-time. Like a game chip, but OOOooohhh!
 

GGTBod

Bushcrafter (boy, I've got a lot to say!)
Mar 28, 2014
3,209
26
1
I just love em roasted in the oven like a jacket potatoe and sevred with a dollop of mayo and a tin of tuna
 
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