THE GREAT DEHYDRATOR COOKBOOK - Preserve vegetables, fruits, meats, herbs and more, making jerky, fruit leather & just-add-water meals: The Complete Guide to Drying Food by Kuckunniw Philip

Author:Kuckunniw, Philip [Kuckunniw, Philip]
Language: eng
Format: epub
Published: 2020-07-31T16:00:00+00:00

Conditioning

Like the fruit, the idiot has enough residual moisture that must be conditioned before final storage. Conditioning is a process that allows humidity levels to equalize between individual shots. You can do this by placing the shots in an airtight container and letting it rest while it is sealed for a day or two.

If you notice condensation, put everything back in the dehydrator for a few hours and try again. Meat generally contains some fats that could be volatilized during dehydration, so check if the condensation you find is water or fat. If it is greasy (as evidenced by scrolling between your fingers), don't worry. If not, put it back in the dehydrator for a while, then repeat the conditioning process. After the conditioning period, your shots are ready for long-term storage.

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