H.Koenig DSY500 Manual De Utilización página 13

to evenly coat the meat strips.
Refer to the note on page & about cooking the meat before or after dehydrating. For a
more desirable texture, cook meat after dehydration.
Meat that is precooked prior to dehydrating will have shorter drying times; however,
the end product will have a dry, crumbly texture.
If cooking the meat before dehydrating is preferred, follow the instructions below:
Cooking meat before dehydrating - After marinating meat strips, place meat
strips and liquid marinade into a shallow pan. If no liquid remains, add enough water
to cover meat strips. Bring liquid to a boil for 5 minutes.
Remove meat strips from marinade, drain, and then position strips on dehydrator
trays. Position strips on dehydrator trays close together, but not overlapping. Dry jerky
at 160℉ or 71℃ for 4 to 8 hours. See "Determining Dryness" information below.
If you did not cook the meat prior to dehydrating, cook it after, following the
instructions below:
Cooking meat after dehydrating - Preheat oven until the internal temperature is
275℉. (For an accurate temperature reading, check with an oven thermometer.)
Remove jerky strips from dehydrator trays and place on a baking sheet close together,
but not touching. Heat jerky in preheated oven for 10 minutes. Remove jerky from
baking sheet and cool to room temperature.
Packaging and Storage
After cooling, pat jerky with paper toweling to remove any fat droplets which may form
on the jerky. Following "Packaging and Storage" information on page 4. Jerky can be
stored 1 to 2 months at room temperature. However, to maintain the best flavor and
quality, store in the refrigerator or freezer.
Jerky Marinade
1½ -2 pounds of lean meat
¼ cup soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon hickory smoke-flavored salt
½ teaspoon onion powder
¼ teaspoon garlic powder