Want the Best Beef Jerky Ever?
Editor’s Note: This is an excerpt from Tim Ferriss‘ new book, The Four Hour Chef. An Introduction to Dehydrating Food Dehydration is all about removing water from food. Doing this helps to preserve the food (bacteria need water) and concentrate flavor. It’s a common misconception that you need heat to dehydrate food. But low humidity, not heat, is the driving force behind dehydration. Warming the air surrounding the food helps keep it dry, but if the air doesn’t move, the food will stay wet. So when dehydrating food in the kitchen, make certain that air can freely circulate around it. … Continue reading →
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