soy sauce, orange juice, rice wine vinegar and
brown sugar. Marinate tuna for a minimum of 30
minutes in the refrigerator. Place strips on racks.
Do not overcrowd; leave enough space so that
pieces are not touching. Cover and dehydrate on
medium for 6 hours, or until desired doneness,
flipping strips once about halfway through. It may
be necessary to rotate the racks during drying,
as bottom racks will dehydrate faster than top
racks. Store tuna jerky in an airtight container in
the refrigerator or freezer.
Nutritional information per serving:
Calories 124 • carb. 3g • pro. 18g • fat 4g • sat. fat 1g
• chol. 28mg • sod. 384mg • calc. 11.6mg • fibre 0g
Spicy Beef Sticks
About 15 servings, 2 sticks each
1.4
kilograms ground beef
1
tablespoon paprika
1½
teaspoons cayenne pepper
1½
teaspoons crushed red pepper
1
tablespoon garlic powder
4
tablespoons Worcestershire sauce
2
teaspoons curing salt
In a large bowl, combine all ingredients until just
incorporated. To make the sticks, form a small
piece of the meat mixture into a ball and then
roll into 12cm by 1cm sticks. Place the sticks on
a sheet pan. Refrigerate overnight, uncovered.
Place the sticks on the dehydrating racks. Do
not overcrowd; leave enough space so that
pieces are not touching. Cover and dehydrate on
medium for 6 hours or until desired doneness.
It may be necessary to rotate the racks during
drying, as bottom racks will dehydrate faster
than top racks. Store beef sticks in an airtight
container in the refrigerator or freezer.
Nutritional information per serving:
Calories 201 • carb. 2g • pro. 17g • fat 14g • sat. fat 5g
• chol. 61mg • sod. 182mg • calc. 20mg • fibre 0g
Teriyaki Chicken Jerky
8 servings
1.2
kilograms boneless, skinless chicken
breasts
½
cup teriyaki sauce, your favourite brand
¾
cup pineapple juice
1½
tablespoons Liquid Smoke
¾
teaspoon crushed red pepper
Trim the chicken breast of any fat. Place
trimmed breasts on a sheet pan and freeze
for 1 hour. This will make it easier to slice the
chicken into thin strips. Slice the chicken into
5mm strips. Combine teriyaki sauce, pineapple
juice, Liquid Smoke, and crushed red pepper.
Marinate chicken strips for a minimum of 1
hour in the refrigerator. Place strips on racks.
Do not overcrowd; leave enough space so that
pieces are not touching. Cover and dehydrate on
medium for 6 hours, or until desired doneness,
flipping strips once about halfway through. It may
be necessary to rotate the racks during drying,
as bottom racks will dehydrate faster than top
racks. Store chicken jerky in an airtight container
in the refrigerator or freezer.
Nutritional information per serving:
Calories 179 • carb. 5g • pro. 33g • fat 2g • sat. fat 0g
• chol. 81mg • sod. 340mg • calc. 22mg • fibre 0g
“Sun”-Dried Tomato Basil
Spread
10 servings, ¼ cup each
10
Roma tomatoes, all close in size
240 grams
1
⁄
3
-less-fat cream cheese
½
cup light mayonnaise
¾
cup light sour cream
1
fresh garlic clove, crushed
¼
cup fresh grated Parmesan cheese
2
tablespoons chopped fresh basil
2
spring onions, light to dark green,
chopped
Salt and pepper, to taste
Quarter the tomatoes and place on racks, cut
side up. Cover and dehydrate on medium for
11
