Dehydrators
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Ya, chicken wire is weather resistant due to it being galvanized. They use zinc chromate which is a carcinogenic.
The smoker thing is a good idea if I was able to find one. The box would already be made.
Main thing here to remember is that I'm an apartment dweller.
The smoker thing is a good idea if I was able to find one. The box would already be made.
Main thing here to remember is that I'm an apartment dweller.
Still an Original Pirate since Aug 2000
Wanna ride the Zamboni?
Wanna ride the Zamboni?
When you use a stove you leave the door open, this provides the convection and airflow... it works fine, and you can always supplement it with an external fan blowing in there. The key is keeping the temperature steady and giving enough airflow to take out the moisture, but most heat sources will create a convection airflow.
The heartbreaking necessity of lying about reality and the heartbreaking impossibility of lying about it.
― Kurt Vonnegut, Cat's Cradle
― Kurt Vonnegut, Cat's Cradle
megman wrote: Ya, chicken wire is weather resistant due to it being galvanized. They use zinc chromate which is a carcinogenic.
The smoker thing is a good idea if I was able to find one. The box would already be made.
Main thing here to remember is that I'm an apartment dweller.
Look at my link, they are stainless steel, brass, etc..
The heartbreaking necessity of lying about reality and the heartbreaking impossibility of lying about it.
― Kurt Vonnegut, Cat's Cradle
― Kurt Vonnegut, Cat's Cradle
here is something safe http://www.excaliburdehydrator.com/dehy ... inserts-14
The heartbreaking necessity of lying about reality and the heartbreaking impossibility of lying about it.
― Kurt Vonnegut, Cat's Cradle
― Kurt Vonnegut, Cat's Cradle
These I like: http://www.excaliburdehydrator.com/dehy ... ss-plastic
As for the mesh, the shipping on a 100' roll of SS mesh would be a killer.
As for the mesh, the shipping on a 100' roll of SS mesh would be a killer.
Still an Original Pirate since Aug 2000
Wanna ride the Zamboni?
Wanna ride the Zamboni?
We used this for drying back in the day (just confirmed with dad) and they carried it at out local hardware store...megman wrote: These I like: http://www.excaliburdehydrator.com/dehy ... ss-plastic
As for the mesh, the shipping on a 100' roll of SS mesh would be a killer.
Just for instance, these guys in Toronto make it and a ton of other kinds as well. http://www.ferrierwire.com/ - I think it is a pretty common product.
The heartbreaking necessity of lying about reality and the heartbreaking impossibility of lying about it.
― Kurt Vonnegut, Cat's Cradle
― Kurt Vonnegut, Cat's Cradle
Fan wrote: When you use a stove you leave the door open, this provides the convection and airflow... it works fine, and you can always supplement it with an external fan blowing in there. The key is keeping the temperature steady and giving enough airflow to take out the moisture, but most heat sources will create a convection airflow.
Fan,
I have a 1940's Wedgewood gas range so inside the over it is always warm - if I were to put lets say sliced Strawberries in one of the ovens and leave the door open, I could theoretically dry them in the oven for eating later?
A man's character is his fate
Diogenes wrote: Fan,
I have a 1940's Wedgewood gas range so inside the over it is always warm - if I were to put lets say sliced Strawberries in one of the ovens and leave the door open, I could theoretically dry them in the oven for eating later?
Check it with an oven thermometer. If it's at least 140F then sure.
Still an Original Pirate since Aug 2000
Wanna ride the Zamboni?
Wanna ride the Zamboni?
Diogenes wrote: Fan,
I have a 1940's Wedgewood gas range so inside the over it is always warm - if I were to put lets say sliced Strawberries in one of the ovens and leave the door open, I could theoretically dry them in the oven for eating later?
absolutely. The heat and moving air takes the moisture away before mold or bacteria can get a foothold.
Most foods are dehydrated at temperatures of 130°F, or 54°C, although meats being made into jerky should be dehydrated at a higher temperature of 155°F, or 68°C, or preheated to those temperature levels, to guard against pathogens that may be in the meat. The key to successful food dehydration is the application of a constant temperature and adequate air flow. Too high a temperature can cause hardened foods: food that is hard and dry on the outside but moist, and therefore vulnerable to spoiling, on the inside.
Megman you may find some good info here http://www.solarfooddryer.com/Info/Resources_links.htm
The heartbreaking necessity of lying about reality and the heartbreaking impossibility of lying about it.
― Kurt Vonnegut, Cat's Cradle
― Kurt Vonnegut, Cat's Cradle