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FOOD DEHYDRATING GUIDE (cont.)
MEAT DEHYDRATING PREPARATION:
CAUTION! The United States Department of Agriculture recommends meat be
precooked prior to or cooked after dehydrating to reduce the risk of food borne
illnesses. Normally raw meat is used for making jerky. However, cooked meat as
well as raw meat can be dehydrated. Make sure to always cut meat down to bite
size before dehydration. It is much easier to work with beforehand.
Be extra careful when making jerky from raw chicken or turkey; salmonella bacteria
may be present in poultry when it is purchased. It is extremely important to cut raw
chicken or turkey into portions that do not exceed 1/4” thickness. Any marinade
must soak into the meat at least 10 minutes. It is not recommended to remove any
excess marinade sauce. Never consume food that tastes, smells or looks improper.
Raw Meat For Beef Jerky:
• Only use meat that is at least 93% fat-free to make jerky. Make sure to trim off
all the fat before slicing into bite-size portions. It is recommended to slice meat
about 1/8” - 1/4” thickness.
NOTE: For best results, we recommend placing red meats (minimum 93% fat
free) on the stainless steel portion of the trays. You should avoid having the
meat touching the plastic sides of the trays. This will result in longer life for
your dehydrating trays. Additionally, hand wash trays with warm soapy water
immediately after use & trays have cooled.
• Marinating beef has many different combination recipes. Please see some
recipe samples below for your preference:
Traditional Jerky: (Good for approximately 3-5 lbs of beef, sh, or poultry)
½ lb brown sugar
3 cups soy sauce
• Mix all ingredients together. Make sure the brown sugar is dissolved. Let
mixture sit for approximately 15 minutes. Place cut up meat into the marinade
and cover. Marinade in the fridge for 12 hours or overnight. Make sure to turn
meats periodically to coat thoroughly. Drain any excess liquid.
• Place meats onto trays and dehydrate. Dehydrating time for a full 5-tray set up
will take approximately 5-6 hours.
NUTS:
• Remove shells to the nuts and rinse nuts with warm water. Pat dry and spread
on trays. Most nuts will take approximately 20-30 hours to dehydrate; they
should be allowed to dehydrate until brittle.
• After dehydrating, allow to cool. Nuts that will not be consumed within a day
or two should be frozen to ensure freshness. Remove nuts from the freezer and
allow them to defrost before using.
FLOWERS:
• For best results, pick owers after the morning dew rises and before the
evening mist sets in. Do not use owers that have been sprayed with
insecticides or other chemicals. If dehydrating at the same time as herbs
intended for consumption, place owers on bottom trays and herbs on top
trays; this is to prevent any “drippings” from the owers to fall onto the herbs.
*Spices of your choosing
½ cup liquid smoke (optional)
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