itd be interesting to have one to process some meat but lack of kitchen cabinet space ruins it

>>22015529
look into some anti caking agents, cheese is pretty fatty so it prob wont flow or coat well

>>22015529
admittedly the model in the OP does take up a bit of room. it's about 28cm tall and 26cm in diameter fully assembled, though you can remove the lid and every tray if you had to tetris it into smaller spaces. there are also smaller models of course.
but if you really want to dry meat you can always use the oven, as long as it can go down pretty low. bonus if you have a convection oven for the airflow.

>>22015539
that's a good point. i wonder if a little cornstarch would be sufficient

>>22015522
i have only tried dehydrating beef to make jerky, but it grew mold after a short while so i don't know why it didn't work

>>22015563
you probably want some level of sugars and salt in it while reaching low enough moisture and keep in the fridge
if it seems too moist after storing in the fridge for a day you can always keep drying it

>>22015563
how long before mold? homemade jerky doesnt last as long as store bought since they generally use stronger preservatives.
also, if you arent using very lean meat the fats can go rancid quicker or take longer to dry than the rest of the meat, leading to freshness issues.

>>22015571
there might be an issue with how fast one dries meat
you want to avoid forming a dry crust while the interiors still have moisture, so you need specific humidity and airflow to prevent that

The raspberry vines are starting to green up and grow.

If I can get the berries before the birds do, I'll try some of those.

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>>22015599
lol

>>22015563
I leave the jerky in the freezer

>>22015600
i love freeze dried rasperries, but I've never had them dehydrated. i bet that would be real good.

>>22015522
tomatoes. sliced thin, dry until crispy, then blend to a powder.

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dehydrator?
you mean the beef jerky machine?

>>22016201
what did you use it for? i did this one time and ground it up together with dried garlic and basil for a seasoning blend. i mostly used it in olive oil as a bread dip but i think it would also work well on chicken or fish

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>>22016242
Those are some good lookin slabs.

>>22015522
Before beef became more expensive than caviar I used to use my air fryer to make jerky. I like mine softer because I have weak teeth so I would make it thicker than normal.

>>22015522
Mostly PLA, some PETG. Just got some LW-ASA that apparently I have to dehydrate for 8 hours at 90C before use. This is the one big disad of a Bambu X1C over my good ol' Creality CR-10S, you can't tell it to turn on bed heating and just leave it on because "for safety" it shuts heat off after a fixed interval if you aren't having the printer do anything else.

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>>22018815
w-..what?

>>22018824
they're talking about using a food dehydrator to dry out materials used for 3d printers

>>22015600
Hmm, I’m a total drying newb but maybe I should try some berries from the yard

>>22017379
So thicker slices end up softer?

>>22018856
>So thicker slices end up softer?
They can retain more juice, I also didn't dry them as long. I'm not a huge fan of that teeth shattering stuff that is as dry as a salt lick.

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I've been drying thin slices of cheese for about 7 hours at ~100°F. the sharp cheddar and pepperjack have released a good deal of oil. anyone attempting th should probably put them on paper towels. i changed one rack because it was saturated with oil. the american deluxe slices arent releasing nearly as much oil and i think in the future I'll mainly just work with those if the flavor is good. gonna just let it go overnight and see what happens

I use the Sun. Works quite well.

>>22018876
what do you do with dehydrated cheese

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>>22015522
Based, I'm thinking of getting into dehydrating. Maybe sun drying tomatoes and onions in bulk.
Ive been hearing that there's going to be a food shortage in the future, maybe next year maybe this year winter

I left some meat for wasps out but the fucking sun and wind dehydrated it

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>>22019110
i really dont know. i was going to grind it up into a powder to put on popcorn or to use as some kind of instant cheese sauce mix. it turned out very brittle but not crumbly. i should probably have grated them up in fine shreds before drying, instead of strips.
>>22019115
tomatoes and onions dry well but may take different textures than you're expecting depending on how thick you cut them or how meaty they are so expect to do a little experimentation. it's fun tho. stuff that goes bad quickly like fresh cut basil can be dehydrated and then rehydrated (sorta) for sauces or whatever and it will taste 100x better than storebought dried basil

>>22015529
You can strap some air filters to a box fan and make it that way

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>>22016242
Oh man I gotta get me one of these. I'm gonna jerky so much meat...