Re: [CH] using a dehydrator to dry chiles? (update/new question)
Jonathan Smillie (jonathan.smillie@gmail.com)
Sun, 13 Jul 2008 18:39:52 -0400
Jim Graham wrote:
> On Fri, Jul 11, 2008 at 11:58:16AM -0400, Jonathan Smillie wrote:
>
>
>> The model I had was the basic Ronco (without a fan) and up to six
>> stacking trays. A friend gave me his, but I had previously priced them
>> at Target for around $39.
>>
>
> I just bought a Ronco at K-Mart for $39. It's the 5-tray model (heat, no
> fan, manual rotation of trays). I put whole peppers (habs and cayennes
> picked over the last few days) in using 3 of the 5 trays. I started with
> the habs on the bottom, since they're going to be the slowest. Smells
> really nice, but that has me wondering, once again, how much flavor am I
> losing during the dehydration process? Am I losing any heat?
>
> New question (off-topic, but I don't know where else to ask), partiularly
> for those in Texas (the only place where I've seen this). I've always
> preferred the type of beef jerky that you get from, for example, little
> ma and pa gas stations along the fm roads, usually out in the middle of
> nowhere...I'm talking about the type that is big and thick---about 4--5
> inches long and about 1/2 to 3/4 inch thick, has big chunks of black
> pepper all over it, and usually has a bit of white string through one
> end with a price tag and brand name on it. They're usually sold out of
> a jar on the counter (no packaging) for (years ago) several dollars per
> piece.... Sound familiar?
>
> I haven't seen any jerky like this for years, and I've basically come
> to the realization that if I want some, which I do, I'm going to have
> to make it myself. Does anyone know how (starting from my knowing
> exactly nothing except that I'm going to be buying some cut of beef)?
>
> Thanks,
> --jim
>
>
Jim:
Sandy's answered your jerky question, so I'll address myself to the
flavor-related one. It's like drying any food - you are losing the fresh
burst of flavor that the water-rich flesh of the peppers carries; on the
other hand, you're getting a more cured, concentrated flavor because
it's being carried in less of the original weight.
As to heat - trust me, if you decide (as I did) to grind them for
powder, and if you (as I did) open the grinder without turning down the
ceiling fan first, and if you aren't (as I wasn't, the first time)
wearing a dust mask and eye protection, you won't notice any diminution
of heat... then again, you won't be noticing anything much for a few
minutes.
Cheers,
Jonathan