We collect a dehydrator with your own hands. Homemade dryer for dried sausage and basturma Drying chamber for meat and fish products

Alexey Mitrochin

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Drying and taking - ancient methods of meat harvesting. Today, the lightweight nutritional product plays the previous role for fishermen, hunters, tourists. Drier delicacy is popular as a snack to beer, a festive table. Cooking cold drying meat at home does not require special skills, technical means.

Recipes for cooking dried product provide for the use of oven or electric dryer. Traditional cold drying is designed for complete absence of technology. The main thing is a cool, well-ventilated room where there are no small pests.

Beef is suitable for cooking. Fresh pulp is selected, adapters are allowed. Bones, cartilage, tendons, films are excluded.

This is enough for the classic cold drying, although salt, spices are sometimes added for taste. To prepare dried meat, spices and brines are necessary. They work to improve taste and as preservatives.

Method drying methods at home

Numerous peoples, in different ways, called dried and dried meat, used similar preparation techniques.

Drying of rustic meat

The rustic way to dry meat at home can be considered the easiest:

• Or lamb cut across the fibers. For snacks, pieces are made small. To save and subsequent addition to dishes - larger.

• The day the layers are kept in the refrigerator in the brine (the recipe for any marinade for smoking is suitable).
• The drying meat is suspended in a cold room with good circulation, closed from the sun and insects. If there is a chance that flies get out, wrap every piece by double layer of gauze or other natural tissue.

Full drying will require at least 1 month.

Ready dried meat can be wrapped in parchment and store in a dark dry cold place for a long time.

Cold drying of dried meat on video:

Biltong

This delicious dried meat recipe is created in South Africa. Hot dry air naturally prepared dried delicacy.

For 1 kg of meakoti, prepare the mixture from:

• salts - 2 tbsp.;
• ground coriander - 1 tbsp.;
• ground black pepper - 1 bl.;
• sugar sand - 1 tsp.

It will also be needed 6% vinegar and water.

Make the pulp with thin (no more than 1 cm) strips across the fibers. Think a little a wooden hammer, sprinkle with vinegar, cut in a mixture of spices, put under the oppression and leave in the refrigerator for 12 hours.

Mix the 6 parts of water and 1 part of the vinegar, put the massaculated layers in this solution for 5 minutes. Thoroughly impregnating cold marinade, hang them on the drying in a well-ventilated dry shock room.

After about a day, the dried biltong will be ready. Preparation time depends on air humidity. Store Biltong in a tightly closed glass container.

Really embody this Turkic recipe for dried meat at home in the kitchen. You will need:

• cutting beef - 1 kg;
• seeds of the fenugreek (chaman) - 0.6 kg;
• salt;
• garlic - 300 g;
• ground Chile, Paprika - 150 g.

Wash and dry beef, dear salt from all sides and remove into the refrigerator for a week. Oversize every day, cheat the sprinkled places. Collible flesh to the touch will be solid, dry.

Remove a piece, rinse, leave to dull in cold water for 6-8 hours, then remove under the oppression per day.

Prepare a paste from Chaman, mixing the seeds with water to the consistency of thick sour cream. Withstand 8-10 hours, add crushing garlic, ground pepper.

Spice the paste from the spices pressed a piece. The layer must be at least 5 mm.

A hot method accelerates the process somewhat - hold the Basturma in until the paste surfaches. The cold method assumes that the piece immediately hangs on the drying. At first, the pasta runs out, dripping. The layer must be restored until complete drying.

Cold drying takes from 2 weeks to 1 month. The finished dried basturma has a dark color, the paste from the spices solidifies. You can store delicacy, wrapped in parchment.

An independently assembled dryer for vegetables and fruits will become an indispensable assistant to the gathering in the harvest season and processing. The global network and the experience of people's craftsmen offer many such projects, with a small part of them you can get acquainted here.

With the help of the dryer, you can stock up for the winter with delicious and useful billets from meat, fish, mushrooms, herbs, vegetables and, of course, fruit.

Drying or ricking fresh products is one of the vintage and still popular canning techniques. Since people for the first time thought about the preparation of food intro, many drying methods have been accumulated.

The first and earliest option of such a workpiece use of the energy of the Sun. Its main advantage is considered to be the minimum of costs. It will be required inexpensive material for the opposings and periodic mixing, which will not allow the product to stick.

But there is a minus, which largely devalues \u200b\u200ball the advantages of this method. Needed smooth sunny weather, and such days are not so much in our conditions.

Later, but also an old method, the use of a Russian oven. Inside lay down a few bricks, which are installed bastard with greens, fruits, berries, mushrooms, other fruits. As an option, the same products hang beams near the stove. However, in these conditions, the stove is far from every home.

With the advent of gas plates, the similar principle of conservation began to use in urban apartments. The baking sheet or grille is installed in the oven, the process occurs on a small fire with an open door. With all the advantages, you need to pay for gas, it's not too expensive, but still minus for a family budget.

A more efficient version of the homemade dryer collected from the available funds by one of the proven schemes. With this method, a number of nuances are observed, without which it is impossible to preserve the nutritional properties of any product. In this case:

• the optimal temperature regime is ensured, which removes moisture from fruits, meat or fish;
• conditions are created for the necessary circulation of air flows, which eliminate excessive humidity inside the drying chamber;
• there is a rational organization of its internal space, which makes it possible to properly place the maximum number of products;
• all that turns out inside the design is reliably protected from insects, dust, other external factors capable of negatively affect the content.

Wherein most of the vitamins and beneficial substances persistIt is reduced to a minimum of the danger of botulism, the bacteria of which multiply in a humid environment, reduces the risk of mold development.

Features of the drying devices

To ensure the conditions listed and the necessary result, the self-made drying unit must meet certain specifications:

• inside it should be maintained at no more than 70 ° C, it will ensure maximum dehydration, but will not allow the cut;
• the volume of the chamber should be calculated not only from the amount of products intended for the workpiece, It is necessary to consider part of the space for free air circulation;
• the design of the device should allow you to adjust the drying time, when you independently assemble this, you can achieve a simple movement of opposes closer to the heat source or air flow.

If necessary and, if possible, the device can be equipped with shades and thermostats, electric fans, other equipment that will make it more efficient and comfortable.

Types of drying chambers

Dryers collected with their own hands are classified as well as their factory counterparts. First of all, they need to be divided into devices using Energy of the Sun and Electric devices equipped with shades and fans. The first is distinguished

• ease of design;
• require a minimum of special knowledge and experience when assembling;
• economic from the point of view of necessary, for assembling materials and subsequent operation.

With all the variety of such devices, their design as a whole is the same type. This cabinet of different sizes is usually made of wood, with ventilation holes, glass walls around the perimeter or one of the sides for heat intake. The more complex devices have their analogues using electricity. According to the principle of operation, they are divided into conventional electric dryers of a convective or infrared method of heating and dehydrators, where the function of accurate temperature setting is provided, which leads to full dehydration of the product.

Convective

In this embodiment, drying occurs by the directional flow of heated air. The design provides for ten, which can be located on top, below either in the horizontal plane.

Make such a device is the easiest enough to collect the camera, install a heater and fan heater. However, the quality of processing becomes the victim of constructive simplicity. Fruits are dried outside, keeping moisture in the core. They are not suitable for long-term storage, since they mold quickly, create a danger of infection with botulism. Minimize this disadvantage can be larger than drying, but this leads to the loss of a significant part of the beneficial properties and increases electricity consumption.

Infrared

These devices use infrared radiation, the impact of which is as close as possible to the sunny. The impact occurs more evenly, vitamins and trace elements are preserved better. Drying results are better suited for long-term storage time.

A serious advantage in favor of this variety is low power consumption. But here is the above risk of mistakes, cutting products and losses with useful properties.

It is more difficult to collect such a device, you will have to choose the appropriate infrared emitter and select the scheme for its correct placement.

Translated to the human language of installation of this type is called dehydrator. It is for the maximum elimination of moisture a design of these devices is calculated. Despite the fact that the same term is often called conventional dryers, the difference between them is the presence of a thermostat that controls the temperature regime.

Due to such constructive improvements, drying occurs in optimal conditions in permissible short time. Such device better than others suitable for beef, pork or fish. Result: Raised as much as possible from moisture is evenly succeeded, it is capable of maintaining consumer properties to the next harvest and longer. But for the assembly of the dehydrator, with their own hands, it is not necessary to do with handicrafts, additional equipment will be required.

Necessary materials

Start making your own drying unit need from drawing and preparing the necessary tools. For the simplest designs, a sufficient approximate scheme, more complex will require a detailed study of individual elements of the device. The toolkit also depends on the complexity of the project, but most likely there will be mandatory points of the list:

• hacksaw and plans;
• different types of screwdrivers and hammer;
• drill and Passatia;
• soldering iron;
• level;
• brush for painting.

Materials are also selected based on the project and the selected device type. For the convective model will be needed:

• bruks for the frame and sheets of plywood for the trim;
• the same materials are suitable for assembling trays;
• fine grid;
• sheds for sash and screws for fasteners;
• electrical fan with tens or incandescent bulbs by 150 W;
• wire with a fork for connecting to the network.

For the body of the infrared device, the same materials will be suitable, but instead of tenons or fan lamps will need to be purchased:

• film that is used to heat the floors;
• terminals, clips and lover;
• isolation in bitumen and PVC versions.

The simplest designs are collected from the minimum set of components. These are all the same wooden materials for the housing, in addition to which glass or polycarbonate will need.

Step by step towers of the drying cabinet

Since the sunny and electrical varieties of the drying apparatus have enough structural nuances, to consider the sequence of the assembly of each of them separately.

Sunny

The easiest option of such a structure consists of a plywood case with glass flaps and shelves inside. It is installed on the sunny side under the tilt, so that heat is most effectively affected by the inner chamber.

1. To begin with, you will need to chop plywood sheets according to the necessary dimensions. In sheets that will be located on top and bottom cut the ventilation holes.
2. Next, the cabinet is assembled, fixing the joints with self-draws, which is spinning into the bars. Outside the side walls are fixed by racks, calculating the angle of inclination of the cabinet so that the sun is maximally covered by the inner cavity at noon.
3. The back side is sewn with a metal sheet, which will enhance the thermal effect. The ventilation openings are close and below the mosquito net.
4. On the side walls, with the inside, screws are screwed down the shelves. They must be attached at a predetermined angle, in accordance with the position of the cabinet.
5. When this stage of work is completed, the cabinet can be painted. The inner part is necessarily painted in black, which accumulates heat. Outer white, which is characterized by high reflective ability.
6. While the paint dries out, you can build trays. Their frame collected from bars with a mandatory cross-country in the middle, which will strengthen the design. The bottom of each tray is sewn with a grid, which will provide free current of heated air.
7. For the front side, the framework is made, the dimensions of which must correspond to the perimeters of the cabinet. A sheet of polycarbonate or glass is fixed on top of it.
   When the outer frame is ready and recorded in the working position, the dryer for fruits, vegetables, mushrooms and greenery is ready to work.

Electric

To assemble the electrical option, you can not collect a wardrobe from scratch. It is quite suitable for old cabinet or a small cabinet of sufficient sizes. Some craftsmen fit old refrigerators for these purposes. Consider the option from the cabinet, as the easiest of labor costs.

1. Depending on the location of the fan, the upper or lower planes of the bedside tables need to be equipped with holes than more such holes, the better the circulation of air flows. If its fixation is provided from the back, the ventilating holes are made in the door.
2. In the next step, we crush the wall with the material that will maintain the temperature mode.
3. Then, from the inside, secure the guides on which trays will be located. The latter collect from the rails and sew the mosquito net.
4. From the back, we cut the hole with a diameter under the plane agent or a pair of holes for incandescent bulbs. If an infrared heat source is assumed, the rear wall is wearing a film prepared in advance. Cord for nutrition from the network we derive outward.
5. To make a dehydrator from the usual dryer, add a thermostat to the chain and display the control elements outward.
6. You can close the improvised dryer with an old door if it is not either or it does not fit collect the simplest frame and we are trimmed with a plywood with plenty of holes. Do not forget to install a junk or hook so that the door does not open in the process.
7. After that, it remains to be placed inside the chamber the collected trays and the device can be considered ready for testing.

As you can see, in order to build the dryer with your own hands, you do not need to make special efforts, and there are many benefits from this device. You can make the dryer on your own from the primary materials, without spending a large amount of funds. Use our advice and instructions, and enjoy vitamins at any time of the year.

I got a new toy - made a dehydrator.
"What kind of crap is this?" you ask. Ohhhh, this is a thing!
If you say with a Russian and understandable language, then this is an ordinary dryer. Such freely sold on the Internet and household appliances stores.
As it works, air is driven out of the room in the drying chamber, which then comes out of a special opening, carrying out the particles of the liquid from the product.
Mostly fruits, berries, mushrooms, thin slices of meat and even fish.
The most well-known apparatus in Russia - "Sukhov" - in many families there is such. But what happened to me is a truly universal thing!
I'll tell you immediately, the idea is not mine! I have LJ FRENDS there are capable)) King sausages and cheesery. I remembered the idea, and then for some reason he constantly stumbled that something should be dried, but nothing.
No, before, I calmly used the oven for these purposes - included convection without temperature. Or if you wanted to quickly - confection, the minimum temperature and a partitioned door.
Now, Hehe, I no longer - I do not have the oven (temporarily temporarily, for half a year and xs when it appears). So make a drying drawer are very necessary.
The second magic Pendel in favor of the Dehydrator happened from the hare - I'm periodically, and everything would be nothing, but the picnic and garden season began - in the house permanent guests and forever cramped with saucepans and bowls. Allocate the whole shelf for dried meat, I just do not have the opportunity.
Therefore, everything, boys, I collected a dehydrator! On the knee, pink tools and female hands right in the middle of the living room)))
The hare peered his feats with a fence and a normal screwdriver in his hands did not give me - he was needed himself, so he helped me only at the very end.

That NNNADA:

• plastic container or drawer to lid
• threaded rod on M6 or M8
• nuts and washers suitable for rod diameter
• ventilation grille
• fan for forced exhaust

All this good cost me a little more than a thousand rubles: 516 rubles a huge boxing on wheels and 700 rubles of components (4 kg of nails for a suddenly fallen fence). Forced exhaust can be found and cheaper, and the nuts do not need so much.

Forced exhaust, we are located at the bottom - place the place. The ventilation grille is located from the drawing as far as possible - ideally on the lid of the box, but my cover was uneven, so the place for the grid will be on the opposite wall from the hood at the top. Also mark the place under the hole. (If anyone is interested, I drew it a special special for glass, but you can use the marker or scratch something sharp).

Cut the holes for hood and ventilation grille. Actually, it is easiest to do this with a special round saw-crown - the largest diameter of 10 cm, just all the embedded hoods and the lattices are such a size. BUT! The screwdriver was busy, and the drill I was ashamed. There was a thought to use the jigsaw - was afraid that plastic could crack. I went longer, labor, but accurate and neat way. An ordinary manual drill and a thin drill endowed around the perimeter of the holes of the holes (under the bottom put a piece of rubber so that the floor is not spoiled, and the paper is better visible to the border).
And then the ordinary kitchen knife cut the jumpers between the holes. If the knife heat the lighter - the case will go somewhat more fun.
Insert the ventilation grille into place, the hood is also installed, there are still special holes under fasteners. (Dada, in the frame Men's hands - the hare came to shake into the process, distribute valuable advice and melted over pink passages.)

On the side of the box along the upper part, we stick the greasy tape and make marking under the hole for the rod. Drill (Daaaa, with an electric screwdriver much faster).

It remains to cut the threaded bar for the desired length. The shortest rod in the store is a meter. I would just saw in half, but the hare offered not to leave sticking long ends. While I thoughted to go to the neighbor on the carbonate and ask for help with the Bulgarian (for thanks, of course), the hare saw everything in the metal.

It remains to insert the rods into the prepared holes and secure them with nuts and washers. Alternatively, instead of ordinary nuts, you can turn the lamb nuts - so the rods will be more convenient to shoot, if you have to dry something volumetric.

EVERYTHING, Drying Box - Dehydrator Ready!

It's no secret that I practically do all the workpieces in the electric dryer Vigor.

It is equipped with a heating element, fan and a row. When the retake is triggered at a given temperature, the heater and the fan turn off.

In the case of minimal set temperature values, inclusion occurs too rarely, with many types of recipes, just need to dry at room temperature.

Sew just on the breeze for too long, so I decided to assemble my dryer from the girlfriend.

The main elements of the future dryer were: plastic container and fan in the garage.

At the verge of the container cut the hole in the size of the fan.

Fitting fan is carried out on friction. Additional strengthening of silver tape.

Under the cover of the container cut holes in which I inserted pieces of a round head - these are crossbars to which meat will be suspended.

The future Basturma is suspended on the ropes opposite the fan. Then the top closes with a lid. I looked closely to the foil leaving the air outlet hole.

As a result, we get a closed volume with constantly circulating air. In this case, such a fan works very quietly and you can drive it around the clock. The drying time of the Basturma is significantly reduced, and various insects and animals will not get to meat.

At the same time there is no heating, and therefore the meat is not overwhelmed. This is especially true for sausages from which fat is inhapsing.

In principle, if there is a desire to dry by something with simultaneous heating, the dryer can be supplemented with watt incandescent lamp by 50.

This is such a fairly simple in the manufacture of the dryer I got.

In the following articles, the beef beef recipes and the raw sausage dried in this dryer will be recipes.

Assemmed, finally the camera for taking / sucking delicious meat-roll products. Anosis result of the love of hedgehogs and horns.

The task was strictly to withstand the temperature and humidity in the chamber where the sausages and other balis are dried. Although in our heirops, meko and in Tõdzko once safer and checked, but botulism and other mold is not sleeping and trying to scatter Aeroflot flights.

Was taken:
Outdated refrigerator
Stc 1000 temperature control device (Amazon 20 euro)
DHC 100+ Humidity Control Device (Amazon 50 Euro)
Humidifier Orbegozo - Ultrasonico (Amazon 40 Euro)
Exhaust Fan for Toilet (Amazon 20 Euro)
A pair of wires for wiring and sockets for a couple of euros in a buildingman
And like everyone

The temperature instrument is configured to the desired temperature plug with any step (for example: from 12 to 18C) and will keep it in the chamber. If less required - will turn on the heating element (rug, a lamp for reptile, etc.) in my case is not necessary, there is no less than + 10c in the garage in the garage.

Temperature grows - cut the fridge.

The device for humidity management works on the same principle: turns on and off the humidifier, that is, it keeps the desired humidity plug in the chamber.

Prothers size with a pack of cigarettes. Cut them into an electric core, bought out the sockets behind, everything about everything is an hour of work.

I checked 4 weeks on the sluggish sausage, settling the camera with several third-party temperature / humidity meters, everything worked like their native Chinese - for days, without noise and dust.
The sausages hanging in the photo, in 19 days lost 45% of weight and were destroyed orally. All alive, and even slightly refined.

Well, the hands were scratched something to break something ... cut the two holes of 10 cm with the walls of the refrigerator. In one inserted the exhaust fan, and the other beautiful mesh he flies.

In the absence of a product for complex taking, the chamber can be used as drying. (Estetski - dehydration).

Air flow 97 liters per minute dried 6 chickens, after wet salmon for smoking in 45 minutes. Tied a piece of beef tenderloin (Sunzhuk) for 2 days.