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Dehydrated Recipes

Lemon-Cumin Spice Rub | Commercial Dehydrators

This works best with chicken and shrimp. My favorite way to use it is to brush or toss the chicken or shrimp with a mixture of 1 tablespoon brown sugar and 2 tablespoons water, then to apply 1 tablespoon of the rub per chicken breast or toss 1/4 cup of the rub per pound of shrimp. Let sit in the refrigerator for 4 to 6 hours before cooking.

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Machine recommendation
Servings Icon
Serves
Makes 1/2 cup
Prep time
Prep time
5 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 1/4 cup ground cumin
  • 2 tablespoons dehydrated lemon zest
  • 2 tablespoons paprika
  • 2 tablespoons ground cardamom
  • 2 tablespoons dehydrated oregano
  • 1 tablespoon ground cinnamon
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon cayenne pepper
Ingredients
macros
Instructions
  1. Combine the ingredients in a spice grinder or blender and process into a coarse powder.
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Machine recommendation
Servings Icon
Serves
Makes 1/2 cup
Prep time
Prep time
5 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 1/4 cup ground cumin
  • 2 tablespoons dehydrated lemon zest
  • 2 tablespoons paprika
  • 2 tablespoons ground cardamom
  • 2 tablespoons dehydrated oregano
  • 1 tablespoon ground cinnamon
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon cayenne pepper
Ingredients
macros
Instructions
  1. Combine the ingredients in a spice grinder or blender and process into a coarse powder.
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This is a tasty combination for chicken or seafood. It makes enough to rub into 1 pound of protein. Apply the rub and refrigerate for 1 to 2 hours. For a quick entree, melt 1/4 cup butter in a skillet over medium heat, then sear the seasoned chicken or seafood until golden brown on both sides. Add 2 cups orange juice and 2 tablespoons honey and let simmer until it thickens into a nice sauce.

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Jerk Rub | Commercial Dehydrators

This works particularly well on chicken and steak. When we use it, we first marinate the meat for an hour in a mix of 1/2 cup red or white wine vinegar, 2 tablespoons olive oil, and 1 tablespoon soy sauce, then coat it with the rub and let sit in the refrigerator for 2 to 4 hours before cooking. Use about 1 tablespoon of rub per pound of meat.

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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/