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Meat Pretreatment Temperature Time
Beef Jerky Cut lean meat into strips about 1 cm thick.
Leave to soak in a marinade for about 8 – 12
hours. Dab lightly before drying.
Our tip for a delicious marinade
(for approx. 1 kg meat):
- 150 ml Worcester sauce
- 250 ml soy sauce
- 1/2 tsp salt (use smoked salt as alternative)
- 2 tsp pepper
- 3 tbsp ketchup
- 3 tsp rebelled oregano (optional)
- Garlic to taste
Mix all ingredients.
40 °C – 45 °C 7 – 9 hours
VERY IMPORTANT
When handling raw meat, best possible hygienic precaution is required! This will avoid that germs
(coliform bacteria, salmonella) can proliferate on the meat or marinade:
Æ Wash hands thoroughly first!
Æ Interrupt the cooling chain of the meat as short as possible.
Æ Cutting tools must be absolutely clean.
Æ All objects that got into contact with the meat must be cleaned with boiling water afterwards!
Æ DO NOT touch raw meat with hands that show open wounds as bacteria might cause a serious
infection!
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