Silverback said:
Do you do jerky in yours Rik?
To be honest, I don't much like jerky, but I make 'hamburger rocks' from minced beef. Fry off your mince and rinse under boiling water to remove residual fat, and dehydrate. Give it a soak for a couple of hours and it works really well in soups, spag bol, curry etc. Last month I used some I had made back in September and stored in a zip lock bag without problem. For veg, I often buy big bags of frozen stuff. Remember, frozen food is often higher in vits than stuff that has sat on a shelf or in a lorry for a few days. Peas, sliced beans, sweet corn and swede, work very well, fresh mushrooms and carrots also. I also make up 'leathers' of pasta sauce; I would try a curry leather but I am worried about the smell sticking with the dryer. With the mushrooms, even cheap button ones, the stock you get from the water you soak them in has an intense flavour, great for soup
