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Recipes (continued)
Fish Jerky
- DF
2 cups water
2 cups brown sugar
1 cup salt
¼ cup soy sauce
4 fillets firm white fish or salmon, skin
removed
2 teaspoons paprika, optional
1. Combine water, sugar, salt and soy sauce
in a saucepan over medium heat. Stir until
all sugar has dissolved. Set aside until
room temperature.
2. Cut fish into 2cm thick strips. Place in
cooled marinade. Cover and refrigerate
overnight or for at least 6 hours.
3. Set Dehydrator to 65˚C.
4. Drain salmon. Lay salmon across the
Dehydrator shelves in a single layer.
5. Place in Dehydrator. Leave for 8 hours.
Store in airtight container in refrigerator
for up to 1 week.
TIP: Remember if you are using salmon or
any other high fat fish, the shelf life will be
significantly reduced.
Pear & Maple Syrup Fruit Rolls
- V, GF, DF, Paleo
1kg jar pear slices in juice, drained
1 tablespoon maple syrup
1. Set Dehydrator to 70˚C.
2. Place pear and maple syrup in the jug
of a blender or bowl of a food processor.
Process until smooth.
3. Spoon puree evenly onto greased fruit roll
up tray.
4. Place in Dehydrator. Leave for 6-7 hours
or until pliable. Roll up each fruit piece to
form a log.
Mango Fruit Rolls
- V, GF, DF, Paleo, Vegetarian
800g sliced mango in natural juice, drained
1. Set Dehydrator to 70˚C.
2. Place mango in the jug of a blender or
bowl of a food processor. Process until
smooth.
3. Spoon puree evenly onto greased fruit roll
up tray.
4. Place in Dehydrator. Leave for 6-7 hours
or until pliable. Roll up each fruit piece
to form a log.