Techniques and Recipes

Fruit Leather
Customize by substituting the cherries with apricots or other dried fruits.
This treat is a sweet alternative to candy and requires very little prep time to make.
INGREDIENTS
– 1 cup dried cherries
– 1 cup water
– 1 tablespoon lemon juice
– 1 tablespoon honey
PREPARATION METHOD
1. Set oven to 170°F Dehydrate Mode. 2. Cook fruit in water for about 10–15 minutes
at a simmer until soft. 3. Using a blender or food processor, puree the fruit with
the remaining liquid until very smooth. 4. Add a little more water if needed to get
a consistency thin enough to slowly pour out of the blender. 5. Pour out onto a
silicone baking mat on a cookie sheet and spread it evenly across pan. It will be very
thin. 6. Dehydrate at 170°F on Dehydrate Mode for 2½-3 hours, until the edges of
the fruit leather can be pulled o the mat. 7. Cool completely before trying to peel
o mat. Make sure the entire surface of the fruit is set, a slight tacky feeling but not
wet. 8. Remove it from the pan and allow to cool to room temperature, then cut
into strips. 9. Store rolled in parchment and then plastic wrap in the refrigerator.
FLAVOR VARIATION
Use 1 cup dried apricots, chopped into small pieces and increase the water to 2 cups.
MAKES RACK POSITION COOK TIME
1 SHEET 6 2.5  3 HOURS
BEFORE YOU START
Silicone baking mats
aid in easily removing
the dehydrated fruit.
They can be found
at most local baking
supply stores or online.
Beef Jerky
Complete your camping trip experience with a batch of homemade jerky.
Prefer a spicier rendition? Add one or two teaspoons of red chili flakes.
MAKES RACK POSITION COOK TIME
1 POUND 1 AND 5 56 HOURS
INGREDIENTS
– 4 ounces ginger root,
peeled
– ½ cup pineapple juice
– ½ cup soy sauce
– 2 tablespoons firmly
packed brown sugar
– 1 tablespoon kosher
salt
– ½ teaspoon freshly
ground
black pepper
– 2 pounds flank steak,
cut into ⁄-inch thick
slices against the grain
PREPARATION METHOD
TO MAKE GINGER JUICE
1. Lay a clean kitchen towel on the countertop. 2. Using the fine side of a grater, grate the
ginger onto the towel. 3. Gather the corners of towel and squeeze the ginger juice into
small bowl, wringing firmly. 4. Measure two tablespoons; set aside. 5. Discard ginger pulp.
TO MARINADE
1. Combine ginger juice, pineapple juice, soy sauce, brown sugar, salt, and pepper in two-
quart bowl. 2. Mix together until well combined. 3. Press a layer of plastic wrap down to
the surface of the marinade. Be sure to submerge all the meat in marinade. 4. Cover the
bowl with a second piece of plastic wrap and store in the refrigerator to marinate for 8
hours or overnight.
TO DEHYDRATE
1. Lay the strips of meat over the surface of two Wolf dehydration racks. 2. Discard
any remaining marinade. 3. Position oven racks at positions “3” and “5.” 4. Transfer the
prepared dehydration racks of meat into the oven. 5. Set the door stop included with your
dehydration kit in place. 6. Set oven to 150°F on Dehydrate Mode and dehydrate for 5–6
hours, turning jerky over after 2 hours. 7. Continue to dehydrate until meat is dry to the
touch. 8. Remove from oven, allow to cool and place in airtight container.
BEFORE YOU START
You will need the Wolf dehydration
kit to prepare this recipe.
DEHYDRATE
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