Ambiano KYS-338B Manual Del Usuario página 11

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Jerky:
When purchasing meat for jerky, choose lean meats with minimum fat. A lean cut
of flank steak or round steak is perfect for jerky. Normally raw meat is used for
jerky. However, cooked meat as well as raw meat may be dehydrated for later
reconstitution. Be extra careful when making jerky from raw chicken or turkey
because salmonella bacteria may be present in the poultry when you purchase it.
It is extremely important that both raw chicken and turkey not exceed ¼"
thickness. DO NOT consume any food that tastes, smells or looks improper,
especially jerky. Wash hands and utensils well.
1. Trim off all the fat from meat before slicing.
2. Slice the meat about ⅛-¼" thick.
3. Marinade the meat for about 10 minutes. Thicker cuts of meat will need to
marinate considerably longer.
4. A suggested marinate is a combination of soy sauce sweetened to taste with
brown sugar and liquid smoke (optional). Add crushed chili pepper if you like
it hot.
5. Place one layer of meat on each tray.
6. Dehydrate meat for 24-48 hours rotating trays from top to bottom and left to
right, every 8-12 hours.
7. If you like slightly thicker slices then increase the drying time accordingly.
8. Store in clean jars with tight lid or use plastic storage bags.
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