EddiesMom15 Posted December 9, 2015 Share Posted December 9, 2015 (edited) A friend of mine who hunts gave us a bonanza of deer hearts, livers, and lungs. I could use some recommendations on how long to dehydrate them. The hearts were sliced 1/4 to 1/3 of an inch thick. They are in the dehydrator at 160 degrees now. I rotate the trays every hour. Edited to add: We do not have Chronic Wasting Disease in this area. Edited December 9, 2015 by EddiesMom15 Quote You! Out of the gene pool! Link to comment Share on other sites More sharing options...
RaineysMom Posted December 9, 2015 Share Posted December 9, 2015 I have a Nesco dehydrator and when I make jerky (probably 1/8" thick?) about 6 hours does the trick. Since yours are thicker it may take longer -- I'd check at 5 and every hour after that. Guessing they should be done in 8? I, too, rotate the trays even though I don't think the instructions say you have to I think it helps. Quote Kim and Bruce - with Rick (Rick Roufus 6/30/16) and missing my sweet greyhound Angels Rainey (LG's Rainey 10/4/2000 - 3/8/2011), Anubis (RJ's Saint Nick 12/25/2001 - 9/12/12) and Zeke (Hey Who Whiz It 4/6/2009 - 7/20/2020) and Larry (PTL Laroach 2/24/2007 - 8/2/2020) -- and Chester (Lab) (8/31/1990 - 5/3/2005), Captain (Schipperke) (10/12/1992 - 6/13/2005) and Remy (GSP) (?/?/1998 - 1/6/2005) at the bridge"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." -- Ernest Hemmingway Link to comment Share on other sites More sharing options...
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