I couple of months ago I used this recipe to cook a large batch of chili:
I decided to dry some of it and see how it turned out when I rehydrated it. I used my 5 tray Excalliber set to 155F. I put parchment paper down on the trays to keep it from dripping through the plastic mesh tray. I don't remember how long I left it in the dehydrator, but I used the beans to measure when it was done. I would take a single bean and smoosh it between my fingers. Once the bean had a sand-like consistency, I was done. I put the whole batch in a gallon sized freezer bag and stuck it in the freezer....until today.
I rehydrated a serving today, and it came out great. I dumped a bunch in my pot, put water in so that it came just short of covering the top of the food, put an ounce of alcohol in my cat can stove, boiled it, then put it in my pot cozy for 20 minutes (stirring it once at 10 minutes.) it was quite tasty.
The ground beef was much more tender than it has ever been in any of my dehydrated home cooked meals. Maybe this was due to slow cooking it in the crock pot. (Note: when I cooked the ground beef initially, I did it in a skilled, drained it, and dried it with paper towels to reduce to amount of grease.)
Things I would do differently:
When I do this again, I will probably make the beans myself. I started dehydrating my own meals so that I could save some money and reduce the sodium content. I don't even want to think about the amount of sodium in this recipe...
Next time, i will include pictures. Any thoughts or comments on how to improve/change this whole process are welcome. Thanks.