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Dörr-Tabelle
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Fleisch dörren
Dörrgut
Vorbereitung
Temperatur
(in °C)
Dörrzeit
(in Stunden)
Konsistenz
Frischgewicht
(in g)
Gewicht nach
Dörr-vorgang (in g)
Rind,
Geflügel
oder Fisch
Fett abschneiden, 6mm
dicke
Scheiben schneiden
65–70 5–6 ledrig
Das Fleisch muss zum Dörren in sehr dünne Scheiben geschnitten
werden. Teilfrosten Sie das Fleisch für max. 1 Stunde. Nehmen
Sie es aus dem Gefrierschrank und schneiden Sie es entlang der
Maserung in dünne Scheiben.
Legen Sie die Scheiben sofort auf die Trockengitter
2
.
Fischfilets sollten ebenfalls in dünne Scheiben geschnitten werden.
Teilfrosten Sie den Fisch bei Bedarf zunächst für max. 1 Stunde.
Entfernen Sie sämtliche Gräten (auch die kleinen), um optimale
Ergebnisse zu erzielen.
Bereiten Sie ein schmackhaftes, fettarmes Teriyaki Chicken Jerky zu,
indem Sie die Hühnerbrust in dünne Scheiben schneiden und diese
vor dem Dörren 1 Stunde lang in Teriyaki-Sauce marinieren.
Tupfen Sie das Fleisch trocken, und legen Sie es auf die
Trockengitter. Geben Sie nach dem Dörren Chiliflocken, Chilipulver
oder andere Gewürze hinzu, um das Geschmackserlebnis zu
steigern.
16


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