HERBS
Preparation
1. Rinse and shake off excess water.
2. Pat dry with paper towels.
3. Remove any discoloured leaves.
DO NOT
remove the stalk or stem.
4. Spread loosely on Dehydrating Trays.
5. Make sure that the herbs are totally dry then remove the stems and leaves.
Herb Drying Chart
Herbs and spices should be dried at 35 - 40ºC (95 - 105ºF). Exact
dehydrating time varies greatly depending on several factors: Type, size and
quantity of food, quantity placed on the trays and personal preference. Use
the chart below as a guideline. Use the last page of the booklet to write
down your notes on the type of food, weight before and after drying, drying
time and final results.
HERB/ SPICE
PREPARATION
TIME
(Hrs)
Basil
Wash, place leaves on trays.
4 – 6
Chives
Wash, slice into desired lengths
6 – 8
Ginger
Slice, place onto trays
6 – 8
Mint
Wash, place whole stems on trays
6 – 8
Oregano
Wash, place whole stems on trays
6 – 8
Parsley
Wash, place whole stems on trays
4 – 6
Thyme
Wash, place whole stems on trays
4 – 6
MEAT, CHICKEN AND FISH
Preparation
IMPORTANT NOTE:
Meat or fish should be dried at 65 - 70°C (150 - 160°F). Beef or fish do not
need to be cooked prior to dehydrating but it is recommended that turkey or
chicken be cooked.
1. Trim excess fat from meat and slice. Cut meat across the grain for more
tender jerky. Slice meat between 3 mm – 6 mm (1/8
"
x 1/4
"
) thick.
If meat is slightly thicker, increase the marinating time. It is important
that the marinade permeate the meat thoroughly.
NOTE:
The thinner the cut of meat the shorter the drying time.
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Booklet DH1273_EN_Salton Booklet 10/27/11 5:11 PM Page 11
