Dehydrating stew allows you to preserve a hearty meal for later use, making it great for camping, hiking, or long-term storage. The key to successful dehydration involves both preparation and applying the correct dehydrator settings.
Based on the provided information, a crucial aspect of dehydrating meat-based dishes like stew is setting the appropriate temperature and time.
According to the reference:
- Set the dehydrator on 155 degrees (the recommended setting for meat).
- Let it dehydrate over night, 8-12 hours.
- Check it in the morning.
- Add more time if needed.
While the reference focuses on the temperature and duration, successfully dehydrating stew also requires some preparation before loading it into the dehydrator.
Preparing Stew for Dehydration
Before placing your stew on dehydrator trays, consider these steps for optimal results:
- Cool Down: Ensure your stew is cooled completely to room temperature or chilled in the refrigerator before starting the dehydration process. This prevents bacterial growth and speeds up the drying time.
- Remove Excess Fat: Fat does not dehydrate well and can cause rancidity over time. Skim off as much fat as possible from the surface of the cooled stew.
- Process for Consistency: For faster and more even drying, consider blending the stew slightly or breaking up large chunks of meat, vegetables, and potatoes. A thicker, uniform paste-like consistency or very small pieces dry more efficiently than large, solid pieces. Some people even strain the broth and dehydrate the solids separately, dehydrating the broth into a powder or leathery sheet.
- Spread Thinly: Spread the prepared stew onto dehydrator trays lined with solid sheets or parchment paper. Aim for a thin, even layer, ideally no more than 1/4 to 1/2 inch thick. This allows air to circulate effectively and dry the stew evenly.
Dehydrating Process & Settings
Following the preparation, you are ready to use your dehydrator.
As per the reference:
- Temperature: Set your dehydrator to 155°F (68°C). This temperature is specifically recommended for dehydrating meat and ensures food safety by inhibiting microbial growth.
- Time: Begin by setting the dehydrator for 8 to 12 hours, typically running it overnight.
- Checking for Dryness: In the morning, check the stew's consistency. It should be completely dry, brittle, and hard. There should be no moisture or soft spots.
- Extend Time: If the stew is not fully dry, continue dehydrating and check periodically (e.g., every 1-2 hours) until it reaches the desired dryness. The total time needed can vary depending on the stew's thickness, moisture content, batch size, and your dehydrator model.
Quick Reference Table
| Setting | Recommendation (per reference) | Notes |
|---|---|---|
| Temperature | 155°F (68°C) | Recommended for meat safety |
| Initial Time | 8-12 hours (Overnight) | Starting duration |
| Checking | In the morning | Assess dryness |
| Adjustment | Add more time if needed | Continue until completely dry and brittle |
Storing Dehydrated Stew
Once fully dehydrated, let the stew cool completely before storing. Store it in airtight containers, such as Mylar bags with oxygen absorbers or vacuum-sealed bags, to protect it from moisture and oxygen, ensuring a long shelf life. Properly dehydrated and stored stew can last for many months, sometimes even years.
To rehydrate your stew, simply add hot water and let it sit until it reconstitutes. The amount of water needed will depend on the original consistency and how much you blended it.
By following these steps, combining proper preparation with the recommended temperature and time settings, you can successfully dehydrate stew for convenient and shelf-stable meals.
