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| Backcountry Kitchen The Backcountry Kitchen forum is for the discussion of food and cooking gear related topics for backpacking trips (e.g. menus, recipes, stoves, fuel...). |
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#21
05-20-2009, 12:33 PM
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out of curiosity, are there any cold-air dehydrators out there? cold air works far better than hot f NOTE: The remainder of this post can be read by logging in. For free PBF membership click here
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#22
05-21-2009, 05:07 AM
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I'm with you Timex, I have been looking hard at the nesco FD-61 and 75. From what I have read you wa NOTE: The remainder of this post can be read by logging in. For free PBF membership click here
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#23
05-21-2009, 05:20 AM
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lol - I guess I am one of the "they" who say you need more than 500 watts... why? time... NOTE: The remainder of this post can be read by logging in. For free PBF membership click here
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#24
05-21-2009, 07:26 AM
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Thanks for the advice. I was also wondering about the square vs. round design. Square seems like i NOTE: The remainder of this post can be read by logging in. For free PBF membership click here
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#25
05-21-2009, 07:51 AM
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Quote NOTE: The remainder of this post can be read by logging in. For free PBF membership click here
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#26
05-21-2009, 07:53 AM
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i'm not referring to freeze drying so much as using cold air to dry out the food.
i've NOTE: The remainder of this post can be read by logging in. For free PBF membership click here
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#27
05-21-2009, 10:09 AM
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I was hoping you would chime in Laurie, having wrote a book on it and all! Your input is greatly app NOTE: The remainder of this post can be read by logging in. For free PBF membership click here
Last edited by Mountaineerbass : 05-21-2009 at 10:12 AM.
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#28
05-21-2009, 12:35 PM
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Quote NOTE: The remainder of this post can be read by logging in. For free PBF membership click here
Last edited by dsuursoo : 05-21-2009 at 12:39 PM.
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#29
05-21-2009, 02:06 PM
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Before you cold dry raw meat for jerky I think it is important that you read the NOTE: The remainder of this post can be read by logging in. For free PBF membership click here
Last edited by Laurie : 05-21-2009 at 02:08 PM. Reason: Automerged Doublepost
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#30
05-21-2009, 02:31 PM
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good point laurie. it's one of the reasons i cure-more like pickle- the meat, and after the better p NOTE: The remainder of this post can be read by logging in. For free PBF membership click here
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