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Page 12
SET UP & USE
STANDARD PICKLE:
• 1/2 cup soy sauce
• tbsp. Brown sugar
• 1/2 cup of Worcestershire sauce
• 1/2 tsp onion powder
• Garlic clove, crushed
• 2 tbsp. ketchup
• 1 to 1 3/4 tsp. salt
• 1/2 tsp. pepper
Note: Mix ingredients together.
POULTRY
Before starting the drying process, poultry should be prepared by either boiling or
frying it.
FISH
It is recommended to boil or bake it on a stove before beginning the dehydrating
process (bake it for about 15 minutes on 200˚c (392˚F) or until the sh becomes
easily broken).
MEAT AND GAME
Prepare the meat by cutting it into small pieces and placing it into the appliance for
about 2-8 hours or until all moisture has gone.
Meats and sh should be dried on the highest temperature setting of your
dehydrator. These temperatures also keep bacteria and other spoilage micro-
organisms, common to meat and sh, to a minimum during the rst stages of drying.
MAKING BEEF JERKY
As with nearly all foods, it is important to start with a quality cut of meat. Select
a lean cut or round steak about one to one and a half inches thick, trim off all the
excess fat and connective tissue. Fat hampers how well the meat will dry and the
connective tissue will make the beef jerky hard to chew.
For easier cutting, place meat in the freezer for about 30 minutes to partially freeze.
Then turn it over and freeze it for an additional 15 minutes. Cut across the grain into
strips about 1/8 inch thick.
Marinate the strips for three hours.
Drain the marinated strips on a paper towel, and place the strips on the drying tray.
Remember to protect the dehydrator from dripping foods as described earlier in
the manual. Dehydrate until strips are quite dry and can bend without breaking. This
will take from 6-16 hours. Unlike other dried meats, jerky should be slightly chewy but
not brittle.
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