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Step 5The finished product!
I cut some aluminum angle I had to make hangers for the additional shelves which were from the stove I got the thermostat from (cut smaller). I put washed fiberglass screen on the shelves for the fruit.
I covered the door with some sticky back Mylar sheet I had around (doesn't everyone?), though I suppose one could use tin foil. After the test run, the heat had unstuck the sheet, so I'm glad I'd cut it big enough to tuck under the door seal. At some point I'll have to tack it down with something: stainless, aluminum or plastic as it is quite humid in there!
My first load was guava and pineapple, the second was bananas and the third shown here was pineapple and bananas. YUM!
I need to do some more R & D. I may add a second fan to vent the moist air, though I'd hate to lose the heat as well....I may use PVC pipe and run it back down to the lower vent hole with a Tee so that the warm air is drawn back in but the moisture which has condensed will drip out (not on the wiring, tho' !)
I covered the door with some sticky back Mylar sheet I had around (doesn't everyone?), though I suppose one could use tin foil. After the test run, the heat had unstuck the sheet, so I'm glad I'd cut it big enough to tuck under the door seal. At some point I'll have to tack it down with something: stainless, aluminum or plastic as it is quite humid in there!
My first load was guava and pineapple, the second was bananas and the third shown here was pineapple and bananas. YUM!
I need to do some more R & D. I may add a second fan to vent the moist air, though I'd hate to lose the heat as well....I may use PVC pipe and run it back down to the lower vent hole with a Tee so that the warm air is drawn back in but the moisture which has condensed will drip out (not on the wiring, tho' !)
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The moist air is actually bad for the process too - even 'finished' foods from this set up might grow mold if not eaten quickly after processed, due to the moisture.
A good way to do meats is to marinade/dehy at 140/155 F for several hours (dependent on the meat) then put into a preheated oven (275F) for 10 minutes, and then let cool to room temp. This dries your meats (jerky, etc) and then makes sure the internal temperature reaches 160F to kill any bacteria that could harm you later - as well as "finishes off" any lingering moisture.