Excalibur Dehydrator Operations Instructions download pdf (Page 23)

RECIPES

Banana Blush Leather

1 cup strawberries

1 banana

Puree fruit in blender. Pour onto Paraflexx

™

sheets or plastic wrap and dehydrate at

135ºF/57ºC until leathery.

Peachy Pear Leather

1 cup peaches, peeled

1/2 cup pears, peeled

Blend together and sweeten if desire. Pour onto Paraflexx

™

sheets or plastic wrap and

dehydrate at 135ºF/57ºC until leathery.

Persimmon-pineapple Leather

1 cup persimmon pulp

1/2 cup crushed pineapple

Puree in blender. Spread onto Paraflexx

™

sheets or plastic wrap and dehydrate at

135ºF/57ºC until leathery.

Spaghetti Sauce Mix

1 tbsp dried onions 1 tbsp dried parsley

3 tsp cornstarch 1 tbsp dried green peppers

1 1/2 tsp dried garlic powder 1 tsp sugar

1/2 tsp dried oregano 1/2 tsp dried basil

1 cup tomato powder 1/4 cup dried, sliced mushrooms

Mix all ingredients and store in a tightly sealed glass container. To prepare sauce, add 3

cups of water to mix and simmer until thick. Serves 4.

Beef Jerky Ole’

1 jar of mild salsa 1 package chili seasoning mix

1 tsp oregano powder crushed red pepper

5 lbs lean beef, sliced 1/4" thick

Remove all visible fat from beef. Combine all ingredients except crushed red pepper

in a large bowl. Place meat into a zip-top plastic bag and add marinade. Place in

refrigerator overnight, turning occasionally.

Place piece of meat in a single layer on the drying trays. For extra zest sprinkle

crushed red pepper sparingly over the meat.

Dehydrate meat for 6-10 hours at 155ºF/68ºC. Test for dryness; when meat is bent, it

should crack, but not break. Store in air-tight container or vacuum sealed bags.

Visit www.drying123.com for more recipes and to submit your own.

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Excalibur Dehydrator Operations Instructions Page 23