The Spicy Dehydrator Cookbook: 95 Incredible Recipes to Turn Up the Heat on Jerky, Hot Sauce, Fruit Leather and More

The Spicy Dehydrator Cookbook: 95 Incredible Recipes to Turn Up the Heat on Jerky, Hot Sauce, Fruit Leather and More

by Michael Hultquist
The Spicy Dehydrator Cookbook: 95 Incredible Recipes to Turn Up the Heat on Jerky, Hot Sauce, Fruit Leather and More

The Spicy Dehydrator Cookbook: 95 Incredible Recipes to Turn Up the Heat on Jerky, Hot Sauce, Fruit Leather and More

by Michael Hultquist


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Easy, Flavorful and Hot Recipes for Your Dehydrator

Take your dehydrator to new and spicy heights with Michael Hultquist’s innovative recipes for everything from hot sauces and spice mixes to jerky and soups that you can rehydrate later. If you’re in the mood for a mildly spicy jerky or want a hot sauce recipe that will take your breath away, The Spicy Dehydrator Cookbook has got you covered.

These recipes will help you get better use out of your dehydrator and stock your pantry with staples that last longer and taste better too. Serious chiliheads will love the Ragin’ Cajun Ghost Pepper Hot Sauce and Spicy Coffee-Maple Bacon Jerky. Easily-rehydrated meals like Butternut Squash Risotto and Coconut Chickpea Curry can make any meal gourmet in no time, and Chocolate-Strawberry Power Bars are perfect for a healthy energy boost on the go.

With helpful tips, tricks and killer recipes, The Spicy Dehydrator Cookbook has everything you need to spice up your food preserving game.

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Product Details

ISBN-13: 9781624145025
Publisher: Page Street Publishing
Publication date: 01/09/2018
Pages: 192
Sales rank: 695,418
Product dimensions: 7.90(w) x 8.90(h) x 0.70(d)

About the Author

Michael Hultquist, founder of the blog Chili Pepper Madness, is an author, screenwriter and chili pepper enthusiast. He lives in Lake in the Hills, Illinois.

Read an Excerpt



When I first developed an interest in cooking, I actively sought out different seasoning blends to flavor my food. I began with pre-made packets that only required meat and vegetables in a pot, but quickly found a variety of blends that could turn any meal from bland to grand. I progressed to purchasing bulk individual seasonings, such as ancho powder, granulated garlic, dried basil and Mexican oregano. This allowed me to blend my own version of certain seasonings that I used to purchase pre-made at the store.

With my dehydrator, I am now able to grow my own foods for drying and grinding into powders. I can also pick up interesting ingredients from the grocery store or farmers market and use them in unique blends. I can make chili powders and blends that are difficult to find anywhere else, like superhot chili powders or mixtures that satisfy my own personal preferences.

Dehydrator-wielding chefs have been cooking with their own self-made powders and dusts for years. Now you can, too. The secret is out.

I've included a collection of recipes that I find personally useful. Many can be adapted to your tastes. The All-Purpose Veggie Seasoning can include herbs and your own personal favorite variety. The same goes for the Veggie Stock Powder. The Chili Powder can be applied to any type of pepper. Use these recipes as a starting point to create your own interesting seasonings and blends.


Most seasonings can be stored in airtight containers for years, but they do begin to lose their potency after a month or so, so best practice is to dehydrate small amounts at a time. For longer life with less flavor loss, use a vacuum sealer.

Note: When I call for a "dried" ingredient, you have two options: buy it dried from the store or you can dehydrate it yourself. It just depends on your preference and how much time you have.

All-Purpose Veggie Seasoning

This particular blend of powdered vegetables truly is "all-purpose." You can use it as a base for soups and stews, in place of a stock, as a flavor enhancer for many dishes and even as a simple seasoning to sprinkle over your finished foods. It can be customized to your own personal tastes, so feel free to include or omit vegetables and herbs as desired. Speaking of herbs, be sure to use lower temperatures when dehydrating them, and dehydrate them separately from the vegetables. Higher temperatures and a too-long drying time will rob them of their fresh flavor and quality.

Makes 2½ cups (306 g)

3 medium yellow potatoes, sliced into ¼-inch (6-mm) pieces
Bring a pot of lightly salted water to a boil. Add the potatoes and carrots and boil for 5 minutes, or until they are tender. Drain, and plunge the slices into ice water to stop them from cooking.

Spread the potatoes, carrots, jalapeño peppers, bell peppers, onion, tomatoes, fennel, celery and garlic evenly over your dehydrator trays. Since we are working with large amounts, you may need to dry these in batches.

Dry at 130°F (55°C) for 8 to 16 hours. Some ingredients will dry more quickly than others, like garlic, onion and carrot, so check them after about 8 hours. Remove the ingredients that are completely dried, and add them to a large bowl. Keep drying everything until all of it is dried completely, and add everything to the large bowl.

For the herbs, if you'd like to start with fresh ingredients and dry them yourself, remove the stems and dehydrate the leaves at 95°F (35°C) for about 4 to 8 hours, depending on your amounts and humidity. Do not over dry the herbs, as you can rob them of their fresh flavors. You'll only need enough for 1 tablespoon (2 g) each, so save the rest if you do a large batch. Add the oregano, basil and parsley to the bowl with the dried vegetables.

Next, add the vegetable mixture in small batches to a food processor and process to form a powder. Sift through a strainer into another bowl and keep processing until it is all in powder form. You may have some residual chunks left, which you can keep or break apart with a mortar and pestle.

Store the powder in airtight containers and use as a seasoning. You can also use this as an alternative to stock by adding 1 tablespoon (8 g) per 1 cup (240 ml) of water.

Veggie Stock Powder

This recipe differs from the All-Purpose Veggie Seasoning in that all of the vegetables are cooked down, much like making a stock. Gone are the days of buying vegetable stock. You will always have your own blend on hand to use any time.

Makes 1 cup (123 g)

1 large white onion, chopped
Add the onion, carrots, bell pepper, celery, garlic, parsley, thyme and water to a large pot and bring it to a quick boil. Reduce the heat to low and simmer until the vegetables are very tender and only 1 cup (240 ml) or so of water remains.

Cool and puree the mixture in a food processor until it is smooth. Spread the vegetable mixture over dehydrator sheets and dehydrate at 130°F (55°C) for 8 to 10 hours, or until it is completely dried through. You should end up with a crumbly mixture.

Transfer this to a grinder and process to form a powder. Or, use a mortar and pestle to grind it down by hand. Sift it through a fine sieve for the best consistency.

Store the powder in airtight containers, and use 1 tablespoon (8 g) per 1 cup (240 ml) of water to make instant vegetable stock.

Citrus Salt

Citrus salt is simple to make, but an essential ingredient in our kitchen and bar. I enjoy using it as a finisher for meals like grilled or sautéed fish fillets. My wife likes to use it for salting the rims of drink glasses. Not only is it a nice presentation, but also it enhances a cocktail with extra flavor.

Makes 1 cup (200 g)

1 cup (200 g) flaky sea salt
In a bowl, mix the salt, lime zest and lemon zest by hand. This will release the oils from the zest. Spread it out evenly on a dehydrator sheet and dry for 4 hours at 135°F (57°C).

Remove the salt from the dehydrator, and store it in an airtight container for use any time.

Roasted Garlic-Chili Salt

Roasted garlic is much mellower than raw garlic. It is deep and rich in flavor, without the raw garlic bite. Roast, then dry your garlic and grind it up with spicy chili peppers and salt for a seasoning you can sprinkle onto anything savory. I keep mine in a pinch jar next to the stovetop for finishing steaks or pork chops.

Makes ½ cup (100 g)

1 head garlic
Slice off the top of the garlic head so some of the raw garlic is exposed. Drizzle the garlic with olive oil and a dash of sea salt, and wrap it in aluminum foil. Roast the garlic in an oven at 400°F (205°C) for about 40 minutes, or until the garlic is very soft. Cool, and then squeeze the garlic out of the skins.

Mash up the roasted garlic with a fork and spread over a dehydrator sheet.

Slice the serrano peppers into rings and set onto a separate dehydrator tray.

Dry at 125°F (52°C) for 8 to 10 hours, or until completely dried. The peppers may dry more quickly, so check after about 6 hours or so.

When everything is completely dried and brittle, add the roasted garlic and dried serrano peppers to a food processor. Process until mostly smooth. Add the salt and pulse until the mixture is blended.

Add to a sealable pinch jar and use as desired. This will last for months, but the potency will begin to diminish after about a month or so.

Creole Bacon Salt

Bacon salt enhances the flavor of many different foods. Dash it over potatoes, either mashed or baked, for an extra bacon blast. Add a touch of decadence to healthier choices like pureed cauliflower. I enjoy it over brunch-style poached or hardboiled eggs, or as a creative way to rim a Bloody Mary cocktail.

Makes 2 cups (400 g)

1 pound (450 g) bacon strips
Rub the bacon strips with the Creole seasoning. Make sure as much of it sticks as possible. Space the bacon strips out evenly on a baking sheet. Bake them for 30 minutes at 170°F (77°C), or until they are cooked through.

Blot dry and place the strips in a single layer onto dehydrator trays. Dry at 160°F (71°C) for 24 hours, or until dried through. Blot dry and flip the bacon every 4 to 6 hours for more even dehydrating. The resulting bacon jerky should be dry and rigid.

Crumble the bacon into a food processor and add the salt. Process to form a coarse, salty consistency.

Remove and store in an airtight container in the refrigerator for use any time.

Tequila-Lime Sugar

Like coconut and rum, tequila and lime are a perfect pairing. Sprinkle this over chocolate desserts, like piping hot brownies, or stir a bit into a hot cocoa. It is a fun bar ingredient to flavor sour drinks as well.

Makes ½ cup (100 g)

½ cup (100 g) sugar
In a mixing bowl, stir the sugar, tequila, lime juice and zest to form a slurry. Pour the mixture over a dehydrator sheet, and dehydrate at 130°F (55°C) for 8 to 10 hours, or until completely dried.

Transfer the mixture to an airtight, sealable storage container and keep in a cool, dark place.

Coconut-Rum Sugar

Coconut and rum together is a classic combination, and that applies to this sweet blend. Use this particular blend to sprinkle over the tops of cakes or other baked goods, or to subtly flavor tea or an alcoholic drink. You can make the coconut powder by drying coconut per your dehydrator's instructions, then processing it until a powder forms.

Makes ½ cup (100 g)

½ cup (100 g) sugar
In a mixing bowl, stir the sugar, coconut powder and rum to form a slurry. Pour the mixture over a dehydrator sheet, and dehydrate at 130°F (55°C) for 8 to 10 hours, or until completely dried.

Transfer the mixture to an airtight, sealable storage container and keep in a cool, dark place.

Herbed Bread Crumbs

I like to use my dehydrator as opposed to the oven or toaster to make bread crumbs because the dehydrator allows for lower heat and a more consistent end product. Keep these herbed bread crumbs on hand for easy breading, but also as a crunchy crumble over main dishes or vegetable courses. You can use any variety of herbs for this mixture.

Makes 2 cups (300 g)

¼ loaf challah bread, sliced, or about 4 large slices
Set the bread slices on a dehydrator tray, and dehydrate at 155°F (68°C) for 6 hours, or until the bread is very dry and brittle.

Break the dried bread apart by hand and add the pieces to a food processor along with the basil, oregano, thyme and garlic. Process to form fine bread crumbs.

Store in airtight containers.

Shrimp Powder

Homemade shrimp powder is another all-purpose ingredient that can be used for a huge variety of foods. It is briny and adds a level of umami to your final dish that you'll get nowhere else. It is ideal for Mexican or Asian cuisines, but don't stop there. Consider it for soups, dressings, dips and sauces. It is best to use smaller shrimp when making shrimp powder. They will process into a powder more easily for you.

Makes 1½ cups (180 g)

1 pound (450 g) uncooked shrimp, peeled and deveined Salt

Bring a pot of lightly salted water to a boil. Add the shrimp, and cook for 2 minutes, or until the shrimp are nicely pink. Drain and cool. Larger shrimp should be chopped for more even drying.

Spread the cooked shrimp out evenly onto dehydrator trays, and dry at 155°F (68°C) for 5 to 6 hours, or until the shrimp are completely dried through.

Grind the shrimp in a food processor or with a mortar and pestle until it forms a flaky powder. Store in an airtight container. Freeze for longer use.

Note: You can also use pre-cooked shrimp for this recipe.

Chili Powder

This is for all the chiliheads out there. You know who you are! This process actually applies to ANY type of chili pepper, though I personally enjoy it most for making my own superhot blends. Superhot chili peppers are peppers that top 1 million Scoville Heat Units, making them extremely hot compared to other peppers. If you would prefer a milder resulting blend, use your favorite peppers and follow the same instructions. I use these chili powders as a component for making my own spice blends.

Makes 1 cup (123 g)

4 pounds (1.75 kg) fresh chili peppers

Clean and dry your peppers. Slice off the stems and slice the peppers into rings about ¼ inch (6 mm) thick. Place them out on your dehydrator trays, and dehydrate at 125°F (52°C) for about 12 to 16 hours, or until they are dried through. Thinner-walled peppers will dehydrate faster than thicker-walled peppers, such as bell peppers.

Once dried, process the peppers in a food processor until a powder forms. Sift the powder through a thin sieve, and process any remaining pepper chunks until you have only powder. Store in an airtight container. Freeze for longer use.

Fruit Powder

Fruit powder is an excellent ingredient to keep on hand for flavoring various dishes, both sweet and savory. Sprinkle the powder over your cereal or oatmeal in the morning. Use it as part of a seasoning blend or barbecue rub. Swirl it into ice cream, whipped cream or other desserts. It works particularly well with baked goods, where you can add it straight to the batter or mix it with the frosting. Fruits with a higher sugar content will be naturally clumpier, but can still form a flaky powder.

Makes 1 cup (123 g)

2 pounds (900 g) dehydrated fruit
Make sure your dehydrated fruit is completely dried through, as more pliable fruits with higher sugar content will not form a powder as easily. Set the dried fruit in the freezer for a few hours, or overnight. This will make the fruit easier to powder.

In a food processor, process the fruit until a powder forms. Remove any remaining chunks, and process those separately until only powder remains. You may have some caking, depending on the sugar content, but this is normal. A teaspoon of arrowroot helps with consistency if you feel it is too clumpy.

Citrus Pork Rub

Dried citrus isn't something easily found in stores, which gives you another powerful reason to own a dehydrator. Citrus pairs perfectly with just about any cut of pork, so a citrus-centric rub is one you'll want to keep on hand if you're a pork lover. I enjoy this on smoked ribs, but it's also ideal for pork chops and slow-cooked pork shoulder.

Makes ½ cup (62 g)

½ dehydrated orange
In a food processor, process the orange, lime and garlic cloves until a powder forms. Add the sage, paprika, salt, black pepper and cumin and pulse until the blend is combined.

Use the blend as a rub for ribs, pork chops and more. It's also great with chicken.


Excerpted from "The Spicy Dehydrator Cookbook"
by .
Copyright © 2017 Michael J. Hultquist.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Title Page,
Copyright Notice,
Why I Started Dehydrating,
Dehydrating Basics and Benefits,
Homemade Seasoning Blends and Powders,
All-Purpose Veggie Seasoning,
Veggie Stock Powder,
Citrus Salt,
Roasted Garlic-Chili Salt,
Creole Bacon Salt,
Tequila-Lime Sugar,
Coconut-Rum Sugar,
Herbed Bread Crumbs,
Shrimp Powder,
Chili Powder,
Fruit Powder,
Citrus Pork Rub,
Fruit, Vegetable and Sauce Leathers,
Sriracha Leather,
Mango-Habanero Hot Sauce Leather,
Papaya-Pineapple-Grapefruit Fruit Leather,
Star Fruit-Kiwi-Pineapple Fruit Leather,
Apple-Mango-Pear Fruit Leather,
Apple-Honeydew-Kiwi Fruit Leather,
Mango-Jalapeño-Pineapple Leather,
Ghost Pepper-Pineapple-Pear Hot Sauce Leather,
Watermelon-Orange-Mango Fruit Leather,
Kiwi-Blueberry Leather,
Salsa Verde Leather,
Spicy Red Salsa Leather,
Strawberry BBQ Sauce Leather,
Hot Sauces,
Garlic-Habanero Hot Sauce,
Quick Chili-Garlic Sauce,
Haitian Creole Hot Sauce,
Ragin' Cajun Ghost Pepper Hot Sauce,
Superhot Hot Sauce,
Caribbean Style Aji Hot Sauce,
Mild Poblano Sauce,
Making Jerky,
Chipotle-Bourbon Beef Jerky,
Sweet Habanero Chicken Jerky,
Mojo Pork Jerky,
Sriracha-Honey Bacon Jerky,
Mongolian Beef Jerky,
Sweet Barbecue Bacon Jerky,
Cajun Rubbed Chicken Jerky,
Steakhouse Beef Jerky,
Ghost Pepper Beef Jerky,
Chicken Fajita Jerky,
Turkey Taco Jerky,
Buffalo Chicken Jerky,
Sesame Ginger Salmon Jerky,
Sloppy Joes Jerky,
Thai Basil Bacon Jerky,
Spicy Coffee-Maple Bacon Jerky,
Homemade Soups and Stew Mixes,
Caldo de Camaron (Mexican Shrimp Soup),
Spicy Chicken Pozole,
Cuban Yuca Soup,
Apple-Butternut Squash Soup,
Winter Gazpacho,
Spicy Black Bean Soup,
Mushroom and Quinoa Soup,
Coconut Curry Soup,
Creamy Carrot Soup,
Cheesy Enchilada Soup,
Camping, Hiking and Easy Meals,
Pasta Arrabbiata,
Pasta Puttanesca,
Butternut Squash Risotto,
Pea and Sunflower Seed Risotto,
Coconut Chickpea Curry,
Red Beans and Rice,
Savory Red Bean Chili,
Mexican-Style Couscous,
Cinnamon-Banana Oatmeal,
Pineapple-Pear-Pecan Trail Mix,
Chocolate-Strawberry Power Bars,
Chewy Power Bars,
Nutty Strawberry-Peach Energy Leather,
Snacks and Munchies,
Spiced Cauliflower Popcorn,
Salted Mint Watermelon Treats,
Cinnamon-Mint Pears,
Spiced Chickpeas,
Sweet Mixed Berry Rice Pudding,
Pineapple-Mango Dessert,
Nectarine-Raspberry Dessert,
Chocolate-Banana Dessert,
Wicked Veggie Chips,
Zesty Potato Matchsticks,
Sweet and Spicy Sweet Potato Chips,
Drinks and Infusions,
Making Tea Blends,
Ginger Lemon Tea,
Apple Pie Tea,
Orange Chili Tea,
Infused Oils,
Simple Chili Oil,
Herbed Chili Oil,
Chinese-Style Chili Oil,
Cucumber-Lemon Water,
Infusing Alcohols,
Bacon Infused Vodka,
Apple Infused Bourbon,
Tropical Fruit Infused Rum,
How to Make Potpourri from Discarded ingredients,
Homemade Potpourri,
Homemade Fire Starters,
Spent Grains,
Spent Grain Flour,
Spent Grain Cookies,
Spent Grain Muffins,
Spent Grain Waffles,
Spent Grain Banana Bread,
About the Author,

Customer Reviews

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