1. French beans, carrots and sweet purple potatoes
28th May is veggie dehydration day. Bought french beans, sweet potatoes and carrots as snacks for the dogs. Just started the device at 4 pm. I think the colour is nice!
2. Salmon’s Tummy
19th May was a day spent dehydrating salmon. I don’t think I will dehydrate salmon again. The salmon was too oily and made the dehydrator greasy. It also does not get very dry because of the oil. I had to please them in the freezer to make it harden. The furkids love it though.
A friend told me that farm raised salmon is not very good as it might contain mercury. She only recommended wild salmon if I want to dehydrate salmon again.
3. Pork, liver, green-lip mussels and chicken gizzards
14th May was the first day to try dehydrating pork, liver, green-lip mussels and chicken spare-parts using a food dehydrator. Bout the dehydrator 1 month ago and the instruction is in Korean, I don’t understand a single word. So I do trial and error instead of checking with Google Translate.
The proteins were prepared and laid in the trays of the dehydrator.
After 24 H at 40 deg. C, the mussels and chicken spare-parts were dried. The pork and the liver are still springy. The snacks were rearranged and then dehydrating continued at 60 deg. C for another 8 h. This time everything are dried.
Three furkids queued up to apply for the job as snacks tasters. They were all recruited.
The furkids could not stop at one.
Meat Dehydration Review:
- Will choose lean meat: The green-lip mussels, chicken gizzards and the liver turns out very dry after 36 h. The pork ribs were a little too fatty. It was hard to dry the ribs and the bones. Will use meat that are more lean such as beef, chicken breasts, fish fillets and salmon tummy. From research and observation, the meat will cook out in its own natural oils and the fats can turn rancid. Also, the drying will cause the oil to drip and make the dehyradtor greasy.
- Dehydration Temperature is found to be important. The dehydrating was first carried out at 40 deg. C. It is actually quite low temperature and after 24 h, the meat were not dry. Then the dehydration was continued at 60 deg. C and after 12 hours, the meat are dry except the fatty parts. From research online, it is best to dry the meat at a temperature of at least 75 deg. C (omg my dehydrator has a max temperature of 70 deg C only!) High temperature will kill off any potentially dangerous bacteria.
- Thickness of slices must be about 3 mm. The slices should be thin so that drying can be done easier and in shorter time. My cuts were all inconsistent in thickness this time as it is difficult to cut the meat.
- Spread out the meat. Since I have so much meat and only 5 trays, I tried to crowd them together, this could prevent good airflow hence insufficient hot air to get to all the meat. Maybe that will help explain why this dehydration process took 36 h. In these 36 h, I rotated the trays and rearranged the meat. For my dehydrator, the lower trays will encounter hotter air then the top trays.
- Make sure they are fully dehydrated. The meat treats should be slightly flexible when dried.
- Store the dried treats properly. Airtight containers should be used to store the dried meats for more than 1 month in the fridge since we are in Singapore.
Near future dehydrating project:
I will try out fruits and veggie next e.g. banana, apple, sweet potatoes, green peas and others suggested in the following links.
Dehydrator Dog Treat Recipes for Dogs