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TABLEAUX POUR LA PRÉPARATION
Tableau pour la préparation de viande (Régler la température sur 63 °C à 68 °C.)
Viande Préparation Indicateur de
séchage
Temps
(heures)
Beef Jerky Bavette ou lamelles de steak
maigres (2,5 à 3,5 cm
d’épaisseur)
mastiquable
mais pas
friable
6 à 15
Tableau pour la préparation des fruits (Régler la température sur 57°C)
Fruit Préparation Indicateur de
séchage
Temps
(heures)
Abricots Laver, couper en moitiés ou en tranches. Souple 12 à 38
Airelles Hacher ou laisser entier. Souple 6 à 26
Baies Couper les fraises en tranches
(1 cm). Laisser les autres baies
entières.
Pas humide 8 à 26
Bananes Éplucher et couper en tranches
(3 mm).
Croustillant 8 à 38
Cerises Dénoyautage facultatif.
Dénoyauter quand elles sont à
moitié sèches.
Texture de
cuir
8 à 34
Dattes Dénoyauter et couper en
lamelles.
Texture de
cuir
6 à 26
Écorces
d’orange
Couper en longues bandes. Friable 8 à 16
Figues Couper en lamelles. Texture de
cuir
6 à 26
Nectarines Couper en moitiés et sécher avec
la peau vers le bas. Dénoyauter
quand elles sont à moitié sèches.
Souple 8 à 26
Pêches Dénoyauter quand elles sont à
moitié sèches. Couper en moitiés
ou en quartiers. Parties coupées
vers le haut.
Souple 10 à 34
Poires Éplucher et couper en lamelles. Souple 8 à 30
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