Manual H.Koenig DSY500 (page 13 of 86) (English, German, Dutch, French, Italian, Spanish)

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to evenly coat the meat strips.

Refer to the note on page & about cooking the meat before or after dehydrating. For a

more desirable texture, cook meat after dehydration.

Meat that is precooked prior to dehydrating will have shorter drying times; however,

the end product will have a dry, crumbly texture.

If cooking the meat before dehydrating is preferred, follow the instructions below:

Cooking meat before dehydrating - After marinating meat strips, place meat

strips and liquid marinade into a shallow pan. If no liquid remains, add enough water

to cover meat strips. Bring liquid to a boil for 5 minutes.

Remove meat strips from marinade, drain, and then position strips on dehydrator

trays. Position strips on dehydrator trays close together, but not overlapping. Dry jerky

at 160℉ or 71℃ for 4 to 8 hours. See “Determining Dryness” information below.

If you did not cook the meat prior to dehydrating, cook it after, following the

instructions below:

Cooking meat after dehydrating - Preheat oven until the internal temperature is

275℉. (For an accurate temperature reading, check with an oven thermometer.)

Remove jerky strips from dehydrator trays and place on a baking sheet close together,

but not touching. Heat jerky in preheated oven for 10 minutes. Remove jerky from

baking sheet and cool to room temperature.

Packaging and Storage

After cooling, pat jerky with paper toweling to remove any fat droplets which may form

on the jerky. Following “Packaging and Storage” information on page 4. Jerky can be

stored 1 to 2 months at room temperature. However, to maintain the best flavor and

quality, store in the refrigerator or freezer.

Jerky Marinade

1½ -2 pounds of lean meat

¼ cup soy sauce

1 tablespoon Worcestershire sauce

1 teaspoon hickory smoke-flavored salt

½ teaspoon onion powder

¼ teaspoon garlic powder

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H.Koenig DSY500 Manual

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