Idiomas disponibles
Idiomas disponibles
Food Dehydrator
Green
Halve, remove seeds. Cut into 1/4" strips or rings. May also be chopped.
Pepper
Mushrooms
Select mushrooms with cap curling under-these are young and tender.
Wipe off with damp paper towels.
Okra
Use young pods. Trim and cut into 1/4" circles.
Onions
Peel and cut into 1/2" slices or nuggets, or chop. Stir several times
during drying.
Potatoes
Peeling optional. Slice 3/16" to 1/4" thick, or dice, grate, cut French Fry
style.
Spinach
Trim tough stems. Steam until wilted, not soggy. Use bottom tray.
Tomatoes
Remove stems. To remove skin, dip briefly in boiling water then peel.
Cut in halves or slices.
DRYING JERKY
Jerky is a favorite snack for school lunch, camping, or just about any time. It is made by seasoning the meat
then drying it without cooking. Jerky may be made from a variety of different meats. When purchasing meat
for jerky, choose lean meats with minimum fat. A lean cut of flank steak or round steak is perfect for jerky.
Preparation
Normally raw meat is used for jerky. However, cooked meat as well as raw meat may be dehydrated for later
reconstitution. Cut or grind meat to size for recipes before dehydration. You'll find that meat is much easier
to work with when it is cut to size before it is dehydrated and becomes crispy.
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
1/4" thickness. Marinade must thoroughly permeate the meat (soak for 10 minutes). Do not pat dry or
remove any of the marinade sauce. Make absolutely sure that you follow all instructions precisely. Do not
consume any food that tastes, smells or looks improper, especially jerky. Wash hands and utensils well.
Raw Meat for Beef Jerky
Any kind of beef is good for making beef jerky. The secret is to trim off all the fat before slicing. In many
cases, your local supermarket butcher will slice the selected meat for you free of charge. We suggest meat
be sliced about 1/8" – 1/4" thick. If meat is slightly thicker you will need to increase marinating time.
Marinate in a combination of soy sauce sweetened to taste with brown sugar and liquid smoke (optional).
Add crushed chili pepper if you like it hot. Marinate the meat for 5- 10 minutes. Thicker cuts of meat will
need to marinate considerably longer. It is important that the marinade permeate the meat thoroughly. Place
one layer of meat on each tray. If you like slightly thicker slices then increase the drying time accordingly.
Store in clean jars with tight lid or use plastic storage bags.
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