Watermelon jerky is a real fruit snack that will leave your taste buds happy! Learn how easy it is to make it in your Nesco Dehydrator.

• Watermelon

1. Wash watermelon.
2. Slice watermelon into 1/2” slices.
3. Use your knife to remove the rind.
4. Cut the watermelon into strips.
5. Place sliced watermelon slices on your NESCO® Dehydrator trays using a NESCO mesh sheet.
6. Dry at 135°F  for between 18-22 hrs until dry and leathery, with no signs of stickiness.
7. Store in airtight container. ✨

• 6 cups kale
• 1/2 tsp salt or sea salt
• 1/4 cup oil or avocado oil

1. Mix all ingredients in a bowl.
2. Separate the kale on your NESCO® Dehydrator trays ensuring that it does not overlap too much.
3. Dry 6-8 hours at 135°F.
4. Store in airtight container. ✨

Tip: Adding too much oil will make for longer drying time.

• Strawberries

1. Wash strawberries
2. Remove green stems.
3. Slice strawberries into 1/4” slices.
4. Place sliced strawberries on your NESCO® Dehydrator trays using a NESCO mesh sheet.
5. Dry 8-10 hours at 135°F.
6. Grind dehydrated strawberries in a large blender or coffee grinder to make strawberry powder.
7. Store in airtight container. ✨

• 1-2 bags frozen corn

1. Place frozen corn on your NESCO® Dehydrator trays using a fruit roll or mesh sheet.
2. Dry 8-10 hours at 135°F.
3. Grind corn in a large blender to make cornmeal.

*1 cup of dried corn: 1/2 cup cornmeal 

• Fresh or canned pineapple

1. Drain canned pineapple rings and place on paper towels for a few moments to finish absorbing any liquid.
2. Place pineapple rings on your NESCO® Dehydrator trays.
3. Dry 8-10 hours at 135°F.
4. Enjoy!

• 5 lbs. top round beef
• 1 tbsp. onion powder
• 1 tbsp. garlic powder
• 2 tsp. black pepper
• 5 jalapeños
• 1 cup soy sauce
• 1 cup brown sugar
• 1/2 cup Worcestershire sauce
• 2/3 cup balsamic vinegar
• 1/2 cup fresh orange juice
• 1/2 cup fresh grapefruit juice
• 1 tbsp crushed red pepper

1. If your beef isn’t pre-sliced, freeze for about 1 hour and use a NESCO® Food Slicer.
2. Combine garlic powder, onion powder, black pepper, and crushed red pepper.
3. Season both sides of the beef slices with the seasoning mix.
4. Mix jalapeños, soy sauce, brown sugar, Worcestershire sauce, balsamic vinegar, orange juice, and grapefruit to create your marinade.
5. Pour over seasoned beef and thoroughly massage the marinade into it.
6. Marinate in the fridge for 24 hours.
7. Arrange the jerky on your NESCO® Dehydrator trays.
8. Sprinkle a little crushed red pepper over each jerky slice.
9. Set the temperature to 160 degrees Fahrenheit.
10. Dehydrate for 4-5 hours.
11. Enjoy!

The key to every great cocktail is the garnish added at the very end of the mixing process. Whether it’s cherries or olives in a martini or a whole burger on top of your Bloody Mary, it’s all about rounding out the flavors and adding a little character to your drink. Celebrate all things Irish with these easy Saint Patty’s day cocktail recipe.

Your Key Ingredient:

NESCO Dehydrator

Grocery Ingredients:

• 2 tbs. lime juice
• 1/2 tbs. lemon juice
• 1/4 cup simple syrup
• 2 oz. Irish whiskey
• 1 tiny drop of green food coloring
• Dehydrated limes for garnish

Directions:

1. Combine ingredients and shake well; strain over ice.
2. Garnish with dehydrated lime.
3. Enjoy!

• Apples
• Cinnamon (Optional)

1. Wash apples.
2. Make sure to peel and core your apples.
3. Cut into slices.
4. You can dip your apple slices in lemon water to prevent browning.
5. Sprinkle cinnamon if desired.
6. Arrange the sliced apples on your NESCO® Dehydrator trays.
7. Set the temperature to 135 degrees Fahrenheit.
8. Dehydrate until crispy when cooled.

• Cherry Tomatoes
• Dried Oregano, Optional
• Himalayan Salt, Optional

1. Wash and drain well.
2. Slice cherry tomatoes in half, lengthwise.
3. Arrange the halved tomatoes on your NESCO® Dehydrator trays with the skins facing down.
4. Sprinkle with oregano and sea salt if desired.
5. Set the temperature to 135 degrees Fahrenheit. Allow 10-12 hours to dry.

• Oranges

1. Wash well.
2. Slice oranges into 1/4 inch slices.
3. Place on your NESCO® Dehydrator trays.
4. Set the temperature to 135 degrees Fahrenheit. Allow 4-10 hours to dry. Or dry until they snap when cooled and no moisture is evident.

Next time you hit the trails, don’t forget to pack your Jerky. Use your NESCO Dehydrator to achieve the perfect balance of chewy and tender. Savor delicious protein at your convenience and guaranteed fuel for hours.

Your Key Ingredient:

NESCO Dehydrator

Grocery Ingredients:

Original Jerky Seasoning and cure
2 lbs. of lean ground meat

Instructions:

1. Mix two pounds of ground meat with one packet each of seasoning and cure.
2. Form into strips or sticks using a NESCO Jerky Gun.
3. Dry jerky at 160 degree fahrenheit for 5-8 hours using a NESCO food dehydrator.

Don’t waste money on expensive snacks at the gas station. Instead, make your own healthy trail mix using your NESCO Dehydrator and Vacuum Sealer, perfect for those long summer road trips or packed lunches! Your Dehydrator preserves ingredients while your Vacuum Sealer locks in freshness. We love mixing and matching for the ultimate sweet and salty combo. Stir together cashews, peanuts, dried cherries, or even a handful of M&M’s, and stay full all afternoon.

Your Key Ingredients:

NESCO Dehydrator
NESCO Vacuum Sealer

Grocery Ingredients:

1 package of raw cashews
1 package of raw almonds
1 package of raw peanuts
1 package of sunflower seeds
1 pineapple sliced in 1/2″ to 3/4″ thick pieces
1 package of fresh cranberries or cherries
1 Tbsp salt
Water

Instructions:

1. Place the nuts in a bowl and add the salt. Cover with filtered water by at least 1½ inches. Soak at least 7 hours or overnight except the cashews – soak them for 6 hours exactly. Cashews will become too slimy after a prolonged soaking time.
2. Rinse the nuts thoroughly and drain in a sieve. Place them in a single layer on the NESCO® Dehydrator trays.
3. Dehydrate at 100°F for 24-36 hours. The timing varies depending on the nuts and seeds. Make sure your nuts/seeds are completely dry. Moisture can cause them to mold during storage. Set nuts aside.
4. Place a single layer of pineapple slices on the dehydrator trays.
5. Dehydrate at 135°F for 12-16 hours, turning the fruit after 8 hours to ensure even drying.
6. The dehydrated pineapple will be finished when it is firm, chewy, and lightly sticky. Vacuum seal in your NESCO® Vacuum Sealer and place in refrigerator until needed.
7. Wash cherries and pit them by slicing in half.
8. Place a single layer of cherry halves on the dehydrator trays.
9. Dehydrate at 125° F – 135° F for 9 -16 hours. Cherries are finished when they look plump, but not wet.
10. Combine dried nuts and fruit in a large bowl. Vacuum seal in desired portions for freshness. Enjoy!

1. Peel apples. Cut into 1/4″ thick rings or slices.
2. Dip slices in pineapple juice for 1 minute. Place dipped apples on a mesh-lined NESCO Clean-A-Screen® positioned on a NESCO® Dehydrator tray.
3. Mix together sugar and cinnamon, and sprinkle on top of apples. Dry for 6 to 10 hours at 135ºF until crisp.
4. Cool and store in an airtight container.

1. Slice apples 1/4 inches thick. Place slices on a sheet of wax paper and sprinkle with cinnamon sugar lightly over the apple slices.
2. Spread the slices on your NESCO® Dehydrator trays.
3. Set the temperature to 135 degrees Fahrenheit. Allow 4-10 hours to dry.

Not everything at a cookout needs to be unhealthy. These Salt and Vinegar Zucchini Chips are a simple but delicious treat that all ages with gobble up.

Your Key Ingredient:

NESCO Food Dehydrator

Grocery Ingredients:

3 medium zucchini
2 Tbsp extra virgin olive oil
2 Tbsp white balsamic vinegar
Coarse sea salt for sprinkling

Instructions:

1. Whisk olive oil and vinegar in a large bowl.
2. Slice zucchini 1/8” thick with a food slicer.
3. Add zucchini to bowl and toss until evenly coated.
4. Lay zucchini slices in a single layer on dehydrator trays and sprinkle with sea salt.
5. Dehydrate zucchini slices for 6-12 hours at 140° or until they reach chip-like consistency.

Who doesn’t love the sweet, savory, tangy taste of a Bloody Mary? Now you can get that same great flavor all day, in your jerky!

Your Key Ingredients:

NESCO Food Slicer 
NESCO Food Dehydrator

Grocery Ingredients:

2 lbs of lean beef or venison
1 cup thick Bloody Mary mix, we like Major Peters’
1/3 cup Worcestershire sauce
1 tbsp horseradish
2 tsp salt
1 tsp black pepper

½ tbsp celery salt
½ tsp Cajun seasoning
¼ tsp cayenne

2 tbsp dried tomato powder (optional)

Instructions:

1. Slice meat to 1/2-1/4″ thick with slicer for uniform pieces.
2. Place meat, Bloody Mary mix, Worcestershire, horseradish, salt and pepper in a large vacuum seal bag or zip top bag. Vacuum seal the bag on the marinate setting and seal the top, and the move everything around inside the bag to make sure it’s coated. Refrigerate at least 6 hours, preferably overnight.
3. Combine dried tomato powder (optional), celery salt, cayenne and Cajun seasoning in a small bowl.
4. Remove strips from bag, patting excess liquid off with a paper towel, and sprinkle each side of the meat with the dry spice mix.
5. Place strips on dehydrator trays and dry at 160 degrees for 7-10 hours.
6. Enjoy on its own or in your Bloody Mary.

The key to every great cocktail is the garnish added at the very end of the mixing process. Whether it’s cherries or olives in a martini or a whole burger on top of your Bloody Mary, it’s all about rounding out the flavors and adding a little character to your drink. During the hot days of summer, change up your usual routine with your cocktail by adding a fruit roll made in your Dehydrator. The colors make your drink pop and the fruit roll can be eaten first or dissolved in your drink!

Your Key Ingredients:

NESCO Gardenmaster Pro Dehydrator
NESCO Fruit Roll Sheets

Grocery Ingredients:

4 ripe grapefruits
3 tablespoons mint leaves
1/2 cup sugar
1/2 cup yogurt

Instructions:

1. Scoop grapefruit out of peel and into food processor. Add mint leaves and puree just until smooth. Mix in sugar and yogurt.
2. Spread onto lightly greased Fruit Roll Sheet and dehydrate at 135 degrees for 10 hours, or until no longer liquid.
3. Remove roll from Fruit Roll Sheet and cut into strips with a pizza cutter.
4. Roll up a strip, place it on a toothpick and add to vodka soda or other cocktail of choice.
5. Enjoy responsibly.

Next time you hit the trails, don’t forget to pack Grandpa’s Venison Jerky. Seasoned with classic flavors of brown sugar, garlic, and soy sauce, our recipe will transport you back in time hunting in the woods as a kid. Use your NESCO Dehydrator to achieve the perfect balance of chewy and tender. Savor delicious protein at your convenience and guaranteed fuel for hours.

Your Key Ingredient:

NESCO Dehydrator

Grocery Ingredients:

3/4 cup soy sauce
1 tablespoon brown sugar
1 teaspoon liquid smoke
1 teaspoon salt
1/2 teaspoon minced garlic
1/2 teaspoon grated ginger
1/2 teaspoon freshly ground black pepper
1 pound venison strips

Instructions:

1. Mix all ingredients together except venison strips. Allow flavors to blend at least 15 minutes.
2. Add strips. Marinate at least one hour. For a longer marinating time, place in refrigerator in a covered container or an air-tight plastic bag.
3. Remove from marinade and place in your NESCO® Dehydrator on dehydrator trays. Dry at 155° F for 4 to 15 hours, depending on how thick meat is cut.

Our Easy Fruit Rolls recipe is ideal for snacking on-the-go. Made with nature’s natural sweeteners, kids and parents alike will enjoy this healthy treat. Use any variety of our NESCO Dehydrators to thicken fruit puree into chewy, juicy strips. If you want, add your favorite mix-ins such as nuts or fresh fruit. 

Your Key Ingredients:

NESCO Dehydrator
NESCO Fruit Roll Sheet

Grocery Ingredients:

24 oz jar applesauce, any flavor
Fresh, pureed fruit, powdered, flavored gelatin, coconut, or nuts (mix in or sprinkle on top before drying)

Instructions:

1. Wipe a NESCO® Fruit Roll Sheet (lightly) with any type of cooking oil. To make small roll-ups, place several tablespoons of applesauce on a sheet.
2. Spread to 1/4″ thickness, about 4″ in diameter. Depending on how large you make them, 6 to 8 can fit on a fruit roll sheet.
3. Place in your NESCO® Dehydrator on a dehydrator tray. Dry at 140° F approximately 5 to 7 hours or until dry and not tacky.
4. Remove and place in a storage container.

Option: Entire fruit roll sheet may be covered with applesauce mixture and then dehydrated. When dry, cut into individual serving sizes.