[Dailydrool] Question for those who dehydrate treats

[Jennifer Martin]

The dehydrator I use is an Excalibur as well.  No, I don't get any money
from them either.  I like it because it has the temperature control and it
hold A LOT!  In addition to doing meat, I do lots of veggies and fruit for
the hounds and me.  I do apple, pear, and peach slices, cherry tomatoes,
green beans, squash and zuchinni.  It also works great for oregano and
rosemary.  I don't feed those to the hounds.  But, I haven't bought oregano
in years.  Of course I use it fresh as much as possible, but in Indiana, we
have long winters.  The bassets love the dried fruits and veggies.

Jennifer, momslave to Beauford, Bugsey, and Browyn the Fairy Princess (I
had to trade a dead baby robin for the beef treats mom makes)



On Sun, Jun 16, 2013 at 4:49 PM, Swartz <foxybear at cox.net> wrote:

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> I have made Chicken Jerky treats for Colt & Ruger for several years now.
> Probably at least 5 or 6 years now.  I started making them after the first
> round of warnings/recalls came out about the Chinese made food products. I
> started out with a Ronco Dehydrator, used it for a year or so and then
> upgraded to a Excaliber 8 tray square box style dehydrator. I have never
> had a problem with my jerky using either the Ronco or the Excaliber, and I
> can say that I eat it just as well as giving it to the hounds. I don't
> pre-cook the chicken either.  That might be where the white stuff came
> from...I know that when I boil chicken it gets a white foamy substance that
> comes out of it. But I do cut it fairly thin, just to stretch out the
> amount of jerky that each package of chicken makes. Most hounds don't care
> about the size of the treat or the thickness...just that they are getting a
> piece of jerky. The key to slicing chicken for jerky (unless you have a
> meat slicer) is have it about 3/4's or more the way frozen, and use a sharp
> knife.  I have also cut it thicker when my chicken thawed a little to much
> to slice it thin and still never had a problem dehydrating it.  I also have
> made the boyz liver jerky, which I keep in the fridge after dehydrating
> because here in Florida with the high humidity it will definatly mold after
> a week or so if you leave it out.  I think when I used the Ronco dehydrator
> I had to dehydrate the chicken for at least 18 hours. Plus it was hard to
> clean especially the bottom of the dehydrator, because the heating coil was
> on the bottom. Also about half way through dehydrating I had to rotate the
> trays to allow even dehydration. But with this Excaliber Dehydrator it
> takes about 12 hours to dehydrate,  clean up is easy...especially since I
> put a piece of parchment paper in the bottom. The heating element is on the
> back and it has a fan that blows the heat over the trays.  Trays just slide
> out and clean up fairly easly. I take them outside and use a bristled brush
> to knock off the big crusty's, then soak in hot soapy water, wash off with
> a little green scrubby, rinse and let air dry. I can usually fit 1 1/2  to
> 2 large family packages of chicken into my dehydrator. Which comes out to
> about 1-2 gallons (sometimes a little more) ziplock bags full of jerky. I
> use the freezer bags to store the jerky because with the regular
> storage bags the jerky will poke holes in them if you fill it to tight.
>
> I don't have any connection to this company other than buying and loving
> their product. I bought a Refurbished Excaliber dehydrator, I have never
> had a problem with it and I have had it at least 5 years, I have used it
> 2-3 times a month. A lot more during christmas since I make chicken and
> liver jerky for all the neighborhood dogs as christmas gifts. I know at
> least 3 others that have this same dehydrator and love it as much as I do.
> Here is the thing with the refurbished ones.  They have a 10 year
> warrenty!!! Vs. a 2 year warrenty for a new one. At the moment they are
> selling 9 tray dehydrators for around $200.00.Depends on if you get one
> with or with out a timer.  Mine doesn't have a timer...I just let it go for
> 12 hours check it to see if it is done. It should snap when you break it in
> too. I usually slice it around 5 or 6 pm, let it go over night and bag it
> up the next morning after the hounds get breakfast and before I go to
> work.  The dehydrator is a little pricey...depends on your wallet...but let
> me say this; in my mind it is worth every red cent. I know my dogs treats
> and some of the human treats are safe! I make them.  And lets just say you
> buy a bag of chicken jerky from the store, hound gets sick and has to go to
> see the vetman...How much did you just have to spend? I bet more than
> $200.00...especially if you have to go to an emergency vet. Not to
> mention...the cost of peace of mind, I can give my hounds a treat and not
> have to worry about if it will make them sick or not.  Plus I know the
> quality of the chicken that the jerky is made with.  USDA stamped, human
> grade chicken.  (Tyson no antibiotics, all natural). And the clean up is a
> snap...and will be even easier when I move up to the farm and we put the
> big wash tub sink in. Below is the web site for the refurbished
> dehydrator.  I hope this helps. Feel free to contact me if you have any
> questions.  I do love my dogs and I love this dehydrator for helping me
> make safe & healthy treats for my two hounds that I love more than anything
> else in the world.
> http://www.excaliburdehydrator.com/dehydrators/refurbs
>
> Michele, Momma to the Bad A$$ Basset Brother
> Colt "Our jerky bag is getting low"
> Ruger "Woman, get off your fat butt and make us some more jerky!"
> Colt "the jerky bag must never run out"  "Epic Failure if it does Mother."
>
> Women are Angels...And when someone breaks their wings..They simply
> continue to fly....on a broomstick...They are flexible like that...
>
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