Manual Klarstein 10035927 (page 33 of 104) (English, German, French, Italian, Spanish)

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Beef: Choose lean cuts. Beef ank steak, round or rump are better than chuck or rib.

Poultry: All poultry MUST be cooked before drying. Steaming or roasting are the best

methods. Chicken breasts are leaner than dark meat.

Fish: A good idea is to steam the sh before dehydrating or, if you chose to bake it,

preheatyour conventional oven to 100°C and bake for 20 minutes or until sh is aky.

When drying sh, sole and ounder are good choices.

MAKING BEEF JERKY

Dehydrating meat without prior cooking will produce the rigid chewy style of meat

known as jerky. lt is one of the oldest known forms of meat preservation. Because

«jerked meabt is made without cooking the meat rst, it is important to start with quality

meat, and to have a clean and sanitary work area. Also, be sure to thoroughly cleanse

the work surfaces when done. Remember that Jerky is the only meat to be placed

uncooked in the dehydrator.

• As with nearly all foods, it is important to start with a quality cut of meat. Select a

lean ank or round steak about 2.5-3.5 cm thick. Trim off all fat and connective

tissue. Fat hampers the ability of the meat to dry, and the connective tissue will make

for a tough jerky to chew.

• For easier cutting, place meat in the freezer for about 30 minutes to partially freeze.

Then turn it over and freeze for an additional 15 minutes. Cut across the grain into

strips about 0.3 cm thick.

• Marinate the strips for at least 3 hours, or even overnight. This gives the meat a

unique avour and at the same time tenderizes the meat. Increase the marinating

time for a stronger avoured jerky.

• Meat may be seasoned with salt, pepper, garlic or onion powder, or other spices.

Because avours intensify during dehydration use salt sparingly! There are lots of

jerky recipes available. Try them or create your own unique avour!

• Drain marinated strips on paper towels, and place the strips on drying trays

(remember to protect the dehydrator from dripping foods as described earlier in this

manual). Dehydrate until strips are quite dry, and stiff to bending but can be bent

without breaking This will take from 6 to 16 hours. Unlike other dried meats, Jerky

should be slightly chewy but not brittle.

Note: Remember that keeping a sanltarywork aru Is crucial. Be sure to wash all

work surfaces and your hands before handling the meat, and wash your hands after

touching any other object or surface before handling meat again.

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Klarstein 10035927 Manual

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