Go to the Recipe: Vegetable Jerky
The only other thing I can suggest is to cut the vegetables thinner to start and really mind the roasting step.
Again, thank you for the quick response! I need them next tuesday so I'll experiment a bit!
This process needs to happen slowly and if you add too much moisture too fast you will end up with soggy vegetables. Some things just go slower than you like but think of it as a surprise or a gift, and the enjoyment of waiting for a good thing. Maybe a quick flash of steam, like wicked in and out but that is a gamble and you would still need the moisture to equalize.
Is there a way to speed up the hydrating proces? Can I add water to bring it back to 48 hours?
Try dehydrating watermelon (cut in about 1 1/2 inch planks), sprinkled lightly with salt, or Chili Lime seasoning.
You won't regret it
you are correct, the wording has been updated.
Step 7 has "calculate 10 percent of their total volume" as a direction. Did you mean mass? The example given is in grams.
as long as you store it in an air tight container, it is preserved and should last for years. taste and color will deteriorate over long periods of time though.
How long would vegetable jerky keep do you think?
they were a bit too thick but if you cut them thinner they would work out great.
How did they work as chips? Without the the four day rehydration, I mean. Potential garnish?
