Backyard Pro BUTCHER Series - Food Preparation Guidelines; Meat Preparation; Fruit Preparation

8
FOOD PREPARATION
MEAT PREPARATION
(Set temperature from 145°F to 155°F / 63°C to 68°C)
Meat
Preparaon
Dryness Test Approx. Time (hrs.)
Beef Jerky
Lean ank or round steak slices about 1 to 1½
inches thick
Slightly chewy but
not brile
6 to 15
FRUIT PREPARATION
(Set temperature at 135°F / 57°C)
Fruit
Preparaon
Dryness Test Approx. Time (hrs.)
Apples
Pear, core and cut slices or rings Pliable 5 to 6
Apricots Clean, cut in halves or in slices Pliable 12 to 38
Bananas Peel and cut into ⅛ inch slices Crisp 8 to 38
Berries Cut strawberries into ⅜ inch slice. Other
berries whole
No moisture 8 to 26
Cherries Ping is oponal, or pit when 50% dry Leathery 8 to 34
Cranberries Chop or leave whole Pliable 6 to 26
Dates pit and slice Leathery 6 to 26
Figs Slice Leathery 6 to 26
Grapes Leave whole Pliable 8 to 38
Nectarines Cut in half, dry with skin side down. Pit when
50% dry
Pliable 8 to 26
Orange Rind Peel in long strips Brile 8 to 16
Peaches Pit when 50% dry. Halve or quarter with cut
side up
Pliable 10 to 34
Pears Peel and slice Pliable 8 to 30