Fruit Preparation Table (Set temperature at 135° F / 57° C)
DRYNESS APPROX.
FRUIT PREPARATION TEST TIME (hrs)
Apples Pare, core and cut slices or rings pliable 5 to 6
Artichokes Cut into ⁄ inch strips brittle 5 to 13
Apricots Clean, cut in halves or in slices pliable 12 to 38
Bananas Peel and cut into ⁄ inch slices crisp 8 to 38
Berries Cut strawberries into ⁄ inch slice. Other berries whole no moisture 8 to 26
Cherries Pitting is optional, 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 brittle 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
Meat Preparation Table (Set temperature from 145° F to 155° F / 63° C to 68° C)
DRYNESS APPROX.
MEAT PREPARATION TEST TIME (hrs)
Beef Jerky Lean flank or round steak slices about 1 to 1 ½ inches thick Slightly chewy but not brittle 6 to 15
17
To Next Page
Loading...
