Originally Posted By OregonMouse
Chunks of chicken have a tendency to become chicken jerky when dehydrated. ... Veggies need to be sliced very, very thin. Home dehydrated peas and corn have a tendency to retain a buckshot-like consistency.


I made some corn chowder last night, and just now added some sliced turkey sandwich meat while heating up leftovers for lunch. Got the idea, hey, how about slicing up the chicken or turkey, deer or beef, in thin slices in some dishes. Maybe the meat would come out better when rehydrated if it is sliced thin in the dish when cooked. Or maybe slice it thin and dehydrate it by itself, then add it to the dish out on the trail?

Does anyone know of a good dehydrator? Now that I have some money, I'm going to buy one and make my own meals.
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