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H.Koenig DSY500 Manual

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falling through the grates in the tray as they dehydrate.
Determining Dryness
Herbs are acceptably dry when they are crispy and crumble easily. Refer to the Herb
Drying Guide below and begin checking the herbs at the begining of the average
drying time range. Remove a few herbs from each dehydrator tray and allow to cool to
room temperature. If the herbs do not crumble easily, recheck every hour.
Packaging and storage
Dried leaves are best stored whole and then crumbled when needed. Follow
“packaging and storage” information on page 4.
Uses
Most dried herbs are 3 to 4 times stronger than the fresh herbs, therefore when using
dried herbs in a recipe that calls for fresh herbs, use 1/4 to 1/3 of the amount called for
in the recipe.
HERB DRYING CUIDE
Dry herbs at 95°F or 35 °C.
Average drying
time
Herb
Average drying
time
10-15 hours
Mint leaves
9-14 hours
5-7 hours
Oregano leaves
9-12 hours
9-15 hours
Parsley leaves
6-8 hours
6-8 hours
Rosemary leaves
8-12 hours
3-5 hours
Sage leaves
12-16 hours
3-5 hours
Tarragon leaves
5-7 hours
9-12 hours
Thyme leaves
4-6 hours
Break veins to speed drying
Drying Jerky
Homemade jerky is a flavorful dried meat product that is especially popular with
outdoor sports enthusiasts because it is light and easy to transport. Jerky can be
made from almost any lean meat, including beef, pork, or venison.
Whenever handling meat, basic food safety precautions need to be observed.
. Wash hands thoroughly before and after handling raw meat.
. Keep meat refrigerated or frozen unitl ready to use.
. Raw meat and its juice should be kept away from other foods. Wash cutting boards,
utensils, counters, etc. With hot, soapy water after contact with raw meat. After
washing, sanitize with a solution of 1 tablespoon chlorine bleach per gallon of water.
Allow surface to air dry.
. Marinate meat under refrigeration. Discard marinade after meat is removed.
.Keep raw meat and dried jerky separate.
Preparing Jerky from Meat strips
Select lean meats such as beef and venison sirloin, rump, and round cuts and pork
loin and ham cuts. Trim meat of visible fat, connective tissue, and gristle. Freeze meat
until firm, but not solid, to make slicing easier. Slice meat into strips that are 1/4 inch
thick, 1 inch wide, and 5 to 6 inches long. Slicer meat across the grain for a more
tender jerky or with the grain for a chewier jerky.
Place marinade and meat strips in a resealable plastic storage bag. Seal bag and
shake to thoroughly coat the meat strips. Refrigerate for 8 to 12 hours. Turn bag often
… 12 …


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