Q&A: Dehydrating pork and Canned potatoes turning brown

Dehydrating pork

We just bought a food dehydrator and I would like know if you can make ham jerky or do pork in general? The book that came with it does not mention pork. If so, could you suggest spices and also drying times and temperature?

Martha Moore
Blytheville, Arkansas

Yes, you can make ham jerky and dehydrate pork. But be sure to dehydrate it correctly, using the times and temperatures for any other meat, such as beef jerky. Remember, too, that home dehydrated meats will remain good, unrefrigerated, only for a week or so, as modern people don’t dehydrate their meat stick-hard, as did old-timers. When there is moisture enough to make the meat soft enough to chew fairly easily, there is moisture enough to let it mold or spoil. Refrigerate or freeze your ham jerky or dehydrated pork (or beef), for long term storage. You can use the same spices and seasonings on pork as you would in beef jerky. I marinate mine with a mixture of lemon juice, brown sugar, black pepper, soy sauce, and a little Liquid Smoke over night, then drain and dehydrate. — Jackie

Canned potatoes turning brown

I have canned potatoes before and they came out perfect and white. This time they have turned light brown. What is causing this? I have 100 pounds to do.

Linda Fisher
Klamath, California

Was it only one batch that turned light brown? If so, perhaps you didn’t get the air bubbles out of the jars. I’ve had this happen when I got in a hurry and didn’t take the time to run a utensil down in the jars to release the air. Did you use the same water you have always used? Sometimes minerals in water can discolor potatoes. So can over-processing (too high a pressure or too long a processing time). I’m sure you’ll figure it out and again can up nice potatoes. The discolored ones are still great for stews and mixed dishes with gravies or sauces to cover up the coloration. — Jackie