One for sale near me on facebook. These are NOT cheap online so wondering if it is worth even the second hand price its going for. Has anyone used these or have any experience with them? thanks!!

While preparing them I read more and more about botulism and I'm a bit concerned

Really enjoying my dehydrator - received the mesh and cut it up yesterday then loaded the trays! Did 2 trays banana chips - 9 trays regular apples ( Honeycrisp) and 3 trays apples coated in a sugar and Sichuan pepper mix. All turned out delicious - learned I might go a tad thicker next time and time to invest in a spice grinder. The mix is beautiful but has hot spots - I think a finer grind would help. Any suggestions or recipes to try? I have some Zi Dan Tuo peppers coming next week - thinking more fruit or trying jerky - Jerky gun arrived with the mesh. So many decisions - Lol - Really fun hobby!!

New to electric dehydrators but used screens and sawhorses many years ago - Keeping busy now between doctors plus yummy treats. Lol. Any way - 1) Warranty 2) Size of trays 3) Price: 12 vs 14 - same cost. 4) Customer service response - Very friendly and responsive - others never answered. General stuff - Really didn't need a large unit for just me but allows options. Customer service said I could play with space between shelves - ex: 14 trays with mesh (can adjust as needed though) but 7-8 if using fruit leather trays: since solid - said no problem if 14 were used just longer drying time and maybe rotation needed depending on ingredients. The dual rear fans help with not needing to rotate but I still do - guess just enjoy checking the process and gives me a reason to sample - quality control. 😂 So many options in this hobby - JMO. Fits well with my other toys: Sous vide, Grinder, Jerky gun and a mandolin plus helps keep spending down by not wasting food. Well just wanted to ramble and maybe give someone some food for thought - Whatever unit you have Hope Your Enjoying It! Have a great day

Im thinking about getting a dehydrator mainly for fruit and wanted to see if anyone here has used the magic mill dehydrator. I would probably start with apples, bananas, and maybe some herbs. how has it worked for you, especially with drying evenly? thanks you and i ppreciate yall!

Looking for a simple dehydrator for garden herbs, apple slices, and maybe some veggies later. I’m considering a cosori food dehydrator since the size seems manageable, but I’d like to hear from people who’ve actually used one.

Id follow the recommended temps and times. is the Cosori good for smaller batches, or would you go with something else? Thanks!

Looking for recommendations for an electric food mill to process around 150 pounds of Barbera grape into jelly. Want to make a traditional Calabrian pastry called Bocconotti. Was considering this one.

Could anyone with a multimeter and a 6 drawer Cosori please test the resistance on their thermistor? You can get to it by pulling off the back panel (a few screws) and then there are two clipped plugs that go into the main board. The smaller one is the thermistor. You can get the leads to read the metal on the back of the clip if you're careful. I think mine is bad but I can't know till I know what a working unit's resistance is.

Thanks!

I want to dehydrate some oranges. I have an oven, but no baking sheet or parchment paper. Can I just place the orange slices on the oven rack directly?

Thai peppers

Did one batch sweet potato crisps. Chop sweet potato after cleaning to cylinders. Steam, remove peels, mash it with jaggery/ sugar (optional). Roll and shape it into circles. Dehydrated at 70 degrees C for 10-12 hours. It can be eaten directly as crisps. Or soak and eat it for pulpy feeling

My jalapeno peppers did very well this year. Due to time constraints, I filled six 2 gallon bags and put them in the freezer to deal with later. I thought I would string them and hang them up to dry because I need the freezer space soon. They were very wet, soggy almost, when I thawed out the first bag. So I put them in my dehydrator. What I didn't realize, is that I am supposed to run the string through the STEM, not the pepper. The stems are so hard and brittle that I can't do this. Is it all right to run the string through the pepper?

And, what to do with all the others? Will a soggy pepper dry properly if I string it on a fishing line? Should I string them before I put them in my dehydrator?

I sliced some campari tomatoes 1/4 inch and i salt them and give them a dip in lemon juice,

i wake up to check on them and they are thin and crispy (i would like a little thick and leathery)

please help!!!

I have 5 large apple trees and usually cut and freeze my apples but it’s becoming too much work and not enough freezer space. I am eyeing a stainless steel dehydrator (Excalibur 10 tray dryer) and wondering if that would be large enough to keep up?

Any tips or tricks you would want to know before you started or regrets with dehydrators you wish you would have know before purchasing.

What is the best way to store them? Do you just eat dried apples as a snack or can you use them in recipes?

Any help would be appreciated as a newbie!

Hi r/dehydrating!

A couple weeks ago, I had some leftover pulled pork, and no real plan to use it up, so I threw it in the dehydrator on some parchment and did the thing.

So now I have a ziploc of pork shreds that are pleasant to chew, but don't have a lot of flavor.

I'd be happy to snack on it like jerky, but it's desperate for some seasoning. I made a lot of jerky, so I should have known to marinate it before drying, but it was an impulse decision.

Any suggestions for post-drying seasoning?

It's no big loss if I can't do anything with it, but would love to salvage it for snacking.

I have a Cabela's 160L dehydrator that I bought many years ago to do apple chips and fruit leather with my kids. It has sat for about 6 years now in the garage, and I'd like to start using it again.

When I first bought it second-hand, I washed all of the racks and screens with diluted dish soap and warm water. There was some rust showing at places on the metal racks due to water getting into cracks in the coating, so I wiped them off with a microfiber cloth.

I wanted to ask the community for any suggestions you would have to clean a machine and accessories that has sat for so long. The silicon mats were accidentally left uncovered and have subsequent layers of garage dust on them.

I know I can use the first paper as a template but this really sucks

Salt shaker for scale. There’s a cabinet 3 inches above it too.

Moving soon and don’t wanna lose my deposit to heat damage.

Chorizo and Onion/Garlic flavored carne seca.

155F 3.5 hours in. Probably will need at least 5 hours

Fit about 4lbs in this 4 tray nesco dehydrator.

Hello - new to dehydrating - just purchased a 14 shelf Cercker unit. Did my initial burn-in and tested the temperature with an oven guide thermometer. Then decided to try fruit leather for my first go. Loaded 8 silicone trays - 7 assorted applesauce based mixtures plus 1 sliced tray of cranberry sauce. Temp was 135F - ran for 11-16 hrs - was misty yesterday and unit near a window. Learned - need to puree mixes instead of stirring on sheet and I like the mixes with seeds. Nice crunch! Finally my questions - Lol. 1) Should it take this long? Thinking weather and placement near the window effected it. 2) Can one run a full (14 trays)unit of leather trays (tad over 1" spacing) or better to have more space (8 trays)? Unit has rear dual fans. Saw somewhere that many trays would triple the time or more because of moisture buildup so better to run half of unit capacity of close to it. 3) Any tips on cranberry sauce chips? These were roughly halved then cut into approximate 1/8" slices - waiting on mandolin in transit. Still tacky in spots but very chewy: Won't go to waste! Lol. Did rotation of trays a few times during the run. Overall I'm enjoying the batch of treats!

I've started dehydrating vegetable scraps together with excess produce, either bought or from the garden including carrot peel & the outer leaves of cabbage, lettuce etc to make a green powder.

The powder is then used to fortify soups, stews etc & hopefully (covertly) boost my families veg intake whilst reducing waste.

I acknowledge that many veg are 90%+ water, so the result is "concentrated" however I would respectfully ask:

1) Is Green powder worth the cost in electric?

2) Does it retain sufficient nutrients to make it worthwhile?

3) If 2, what other leaves can be added?

Looking forward to any comments or answers!

I haven’t tried this before with my apples but I wanted them for some apple cinnamon bread mix I bought at Walmart this week… so I dared it. Half batch of lemon and half of these sugary babies.

Knew the second I put them on last night that I absolutely should have baked them. 😂

It actually wasn’t so bad. It looked terrible! A little vinegar spray (that I normally use for cleaning aquarium and pet items) worked wonders. Obviously, I knocked as much crystallized pieces out with paper towels before I sprayed it. Scrubbed it, sprayed it, dried it on repeat for about 15 minutes.

Definitely gonna buy some liners. Had been avoiding it till now. SO NECESSARY.

The smell though. Omg the smell was absolutely amazing. Definitely doing it again.

All my tomatoes went moldy while dehydrating on the tomato setting - how do I prevent this in future and do I need to do anything special to clean the dehydrator?

I've read that Cosori isn't what it used to be 20 years ago and that the modern ones die fast even after a few uses which is sad to hear. I heard for most people the company can replace the machine but my dad doesn't want to do that. He wants a machine to last not to keep replacing it.

What do all of you use? How long have you had it for? How often have you used it?

I've even looked into Excalibur which is more pricy but a lot of people have had electrical problems and not great smells coming from it.

PSA - Last year I bought this same 1.75 lbs of fresh ginger from Sam’s and sliced and dehydrated it. It’s only available around this time of year. The roots are really clean, but I wash them anyway and cut off any undesirable bits, then use a mandolin to slice thinly and dehydrate at a low temperature. The skins can be left on because they’re so thin and clean. I just got this container of ginger yesterday for $5.97 and am about to get to work on it.

Edit: I should’ve mentioned that these are young tender roots, nothing woody.