Meat And Fish Dehydration - Klarstein SHAFTESBURY Manual De Instrucciones

EN
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Feel free to experiment with your recipes. Single fruit flavours will work just fine,
but there are lots of various fruit combinations that combine to make flavourful
snacks. These include:
• Strawberry-Banana
• Strawberries-Rhubarb
• Pineapple-Peach
• Apple-Cinnamon

MEAT AND FISH DEHYDRATION

Dried meats are best when made for upcoming camping and backpacking trips.
When reconstituted they yield a tasty meat, somewhat like freshly cooked meat.
Note: Except for jerky, cooking of all meats and fish before drying is required to
ensure safety. Do not store dried meat, fish or poultry longer than two months.
Use only very lean meats and cut away as much fat as possible. Meat should be
marinated before drying to add flavour and also to tenderize it. The marinade
should contain salt, which helps extract water from the meat and also helps
preserve it, but it should not have any oil. Most marinades contain some sort
of acid (like tomato sauce or vinegar) because the acid breaks down the fibres
making the meat more tender.
Slicing meat while partially frozen will be easier, especially if you want very thin
slices. A food processor or a specialized meat slicer can do a great job. You can
also tell your butcher that you are making dried meat or jerky and they will be glad
to slice it thinly for you.
When drying meat or game for stews, soups, etc., remember that these types of
meats must be cooked prior to drying. Cook, cut into small cubes and place in the
dehydrator. Dry until all moisture has been removed, approximately 2 to 8 hours.
When ready to use in your favorite stew, simply rehydrate by soaking in water or
broth for at least 11/2 hours, or until tender and about the size they were before
dehydrating.
• Honey-Cranberry-
Orange
• Pineapple-Orange
• Pineapple-Apricot
• Raspberry-Apple
• Raspberry-Banana-
Coconut
• Mixed Berry
• Apple-Blueberry