View topic - Dehydrating Chili - temperature

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PostPosted: February 23rd, 2014, 6:46 pm 
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Apologies in advance if this has already been covered.....

What temp do you dehydrate prepared chili? Trying out a batch right now. In the past I've done individual ingredients then assembled. Meat needs about 165F, veggies at 130F.

What do I set the dehydrator at to do it already prepared?

A


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PostPosted: February 23rd, 2014, 7:10 pm 
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I always set at 160 when the food contains meat. The veggies have yet to protest.


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PostPosted: February 23rd, 2014, 8:27 pm 
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I agree, for chili you have already mixed up, go with 165F. You can't go lower because the meat is already in there. Chili seems to work well that way. In contrast I find that dehydrating the meat and sauce separately, and at different temperatures, works better for spaghetti sauce.

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PostPosted: February 23rd, 2014, 9:22 pm 
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Thanks guys! I turned it up. Started out by splitting the difference.

Splake, coincidently I just now was watching some of your videos with my son!


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PostPosted: February 24th, 2014, 8:37 am 
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Worked out very well! Got up this morning, bagged it and into the freezer awaiting the soft water season.

Will definitely do this again. I think that was less work than dehydrating the ingredients separately. Perhaps on an upcoming trip I will bring along chili done both ways and do a side-by-side comparison.


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PostPosted: February 24th, 2014, 9:20 am 
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Hope you like the videos. :D

For the chili, I used to do all the ingredients separately too, but it really does seem to be less work to just mix it up and dehydrate it all together so we've been doing it that way for several years now.

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PostPosted: February 24th, 2014, 10:26 am 
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I now have a large supply of dehydrated kidney beans in the freezer to figure out what to do with. I do have a minestrone soup recipe. Will give that a go.


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