Dehydration — Making Powders, Chips, and Jerky

Ingredients

• [POWDER] 300g fresh mushrooms (cremini, cleaned and sliced thin)
• [CHIPS] 400g potato (Russet, mandolined 2mm thick, soaked 30 min in water)
• [JERKY] 500g beef brisket (trimmed, sliced 6mm against grain)
• 5 ml olive oil
• 2g sea salt per batch

Method

1. 1
   For powder: arrange mushroom slices on dehydrator trays in single layer; set to 65°C for 6 hours until brittle.
2. 2
   For chips: pat potato slices dry completely; toss lightly with sea salt and olive oil; lay flat on trays without overlap.
3. 3
   For jerky: pat beef dry; marinate 12 hours in 20 ml soy sauce, 10 ml fish sauce, 5g brown sugar, 2g smoked paprika, 1g garlic powder; pat dry and lay on mesh trays.
4. 4
   Dehydrate chips at 70°C for 4 hours until golden and crisp; jerky at 65°C for 8–10 hours until flexible but not moist.
5. 5
   Grind cooled mushroom chips in spice mill until fine powder; pass through fine sieve.
6. 6
   Cool all products to room temperature before storing in airtight containers with desiccant packets.