HOW TO USE
Drying Jerky:
Jerky is the most popular food to make in dehydrators. Making it yourself can save
you money and allow you to create your own recipes. Use any lean meat you prefer
such as beef, venison or fish.
Safety Information:
1. Sanitation and a clean working area are essential. Wash hands thoroughly with
warm soapy water prior to making jerky.
2. Meat should be frozen or refrigerated up until it’s ready to be used.
3. Do not allow raw meat to come in contact with the finished product.
4. Use a sanitizing solution or diluted bleach to clean all surfaces when done.
5. If marinating meat for whole meat jerky, always marinade in the refrigerator.
6. We recommend that you purchase a pre-packaged jerky spice and cure kit.
Follow the instructions for proper seasoning and curing.
Preparing Natural Jerky:
1. Natural jerky is sliced from bigger pieces of meat. To help slice meat evenly place
the meat in the freezer until slightly hard to the touch but NOT frozen. For best
results slice meat ¼” thick.
2. While there are many recipes for making your own jerky, we recommend using a
pre-packaged jerky spice and cure kit. Follow the directions provided with the kit.
3. Place the meat on the drying racks making sure that they are not touching or
overlapping. Jerky typically takes 4-8 hours to dry properly.
4. When done drying, remove jerky from the trays and let cool for at least 30
minutes.
5. Use paper towels to remove any excess oil and fat that may be on the jerky.
6. Store in a covered or sealed container in a cool, dry place away from direct light.
7. If you would like to store your jerky for more than 1 month it is recommended
that you store in a refrigerator or freezer.
Preparing Quick Jerky:
1. Quick jerky is made from ground meat. Use pre-packaged jerky spice and cure
kit prior to drying and follow their instructions.
2. Once the mix is ready, place meat into jerky gun and carefully extrude the
formed jerky strips making sure that the meat is not touching or overlapping.
Jerky typically takes 4-8 hours to dry properly.
3. When the jerky is removed from the trays pat any excess oil or fat from the
meat. Allow to cool for 30 minutes.
4. Store in a covered or sealed container in a cool, dry place away from direct light.
5. If you would like to store your jerky for more than 1 month it is recommended
that you store in a refrigerator or freezer.
7
