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USA
10
AFTER SALES SUPPORT
888-315-6553 [email protected]
MODEL: RJ43-SQ-9 / RJ43-SQ-6MODEL: RJ43-SQ-9 / RJ43-SQ-6
DRYING MEAT HINTS & TIPS
IMPORTANT: The USDA's current recommendation (as of 2017) for making jerky safely
is to pre-heat meat to 160°F and poultry to 165°F before the dehydrating process.
This step ensures that any bacteria present will be destroyed by wet heat. Because
this product only reaches 158°F, before dehydrating meat or poultry, make sure to
heat up the food to the recommended temperature as directed.
Other recommendations include boiling the meat for 5 minutes prior to dehydrating.
Once the internal temperature of the meat (160°F) or poultry (165°F) has reached its
respective recommended temperature, the food is safe to dehydrate.
Another option is to dehydrate the meat or poultry first and then afterward, place in
your oven at a minimum temperature of 165°F (74°C) for at least 30 minutes.
• To properly dry meat, ALWAYS use temperatures above 140°F to avoid potentially
dangerous bacteria growth.
• Meat must be sliced very thinly to be dried. Partially freeze meat for up to 1 hour.
Remove and slice thinly across the grain. Place on the Drying Trays right away. Do
not crowd or overlap the meat slices.
• When done, test a piece of meat. It should crack when bent without snapping.
Remove and cool completely on racks. Store in sealed plastic bags for up to 2 weeks
or freeze until use.
• Seafood fillets should also be thinly sliced. If needed, partially freeze the fish first,
then thinly slice with a sharp knife. Remove any bones, even small ones, for best
results.
• Create a great low fat Teriyaki Chicken Jerky by thinly slicing chicken breasts and
marinating in Teriyaki sauce for 1 hour prior to drying. Arrange on Drying Trays right
away right away and dry at 145ºF until crisp. When done, add crushed red pepper,
chili powder or other spices to kick up the flavor.
Operating Instructions (cont'd)
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