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shelf life.
Thoroughly clean the meat and cut off the fat parts. Cut it into thin slices about 2 to 5 mm
thick.
You can season the finished slices with salt or marinate them. To give the meat a delicious
taste, we recommend leaving it marinated in the refrigerator overnight.
Chicken and fish must be cooked or fried before drying.
Check the meat drying process regularly. You can recognize properly dried meat by
breaking it in half.
Spices, herbs, flowers
Spices, herbs and flowers must be dried very gently. Their structure is very fragile and can
easily crumble after drying.
Use only petals or whole flowers for drying. The stems are not suitable for drying.
During drying, turn the petals and flowers regularly to prevent them from sticking to the
tray.
Table with food and drying times
Food
Apricot
Orange peel
Pineapple (fresh)
Pineapple (canned)
Banana
Grapes
Cherries
Pear
Fig
Cranberry
Peach
Date
Apple
Artichoke
Eggplant
Broccoli
Mushrooms
Green beans
Pumpkin
Cabbage
Drying time
Preparation
(hours)
13–23
Halve it and remove the pit.
8–16
Cut into long strips.
4–8
Peel and slice.
4–8
Drain the juice and cut into slices.
Peel and cut into 3-4 mm thick circles.
4–8
4–8
4–8
Remove the pit halfway through drying.
4–8
Peel, remove the core and cut into slices.
4–8
Slice.
4–8
4–8
Halve it and remove the pit.
4–8
Halve it and remove the pit.
4–8
Peel, remove the core and cut into slices.
Cut into 3-4 mm thick slices.
4–8
Peel and cut into 6-12 mm thick slices.
4–8
Cut into rosettes and steam for 3-5 minutes
4–6
before drying.
4–6
Cut into slices.
4–6
Cook until transparent.
4–6
Cut into slices about 6 mm thick.
4–6
Slice into strips about 3 mm thick.
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