7
Proper Dehydrating
WILD GAME JERKY - DRY AT HIGHEST SETTING
Jerky is a favorite snack for anyone - at school, lunch, on the trail or just
about anywhere! It is made by seasoning lean, raw game meats in a
salt mixture (cure) and marinating, then drying it without cooking. The
finished jerky product is protein-rich and ever so delicious on its own or
used as a savory broth base for soups and stews.
Cut into strips 1/4" to 3/8" thick and 6" long. It is easier to slice partially
frozen meat for jerky. Cut meat in uniform thickness so they all dry in the
that have reached the proper dryness, pat them dry with a paper towel
to remove any excess fat, and then store them in a clean dry container
and in in your refrigerator while waiting for the remainder of the food to
be done.
SELECTING FOODS TO DRY
Select the best quality produce at the peak of ripeness and flavor. Wash
carefully to remove debris, dust and insects. Cut away and discard all
bruised and damaged sections.
LOADING TRAYS
Lay food pieces evenly on trays. Don’t overlap food pieces, as this will
both prolong drying time and it will leave partially dried areas of food. As
each tray is loaded, place it on the dehydrator to begin drying.
DRYING TIME
Drying times can and will vary, depending on the type of food, the
amount of food and its thickness and evenness of the slices. Other
factors affecting drying time will be the amount of water in the food,
humidity and temperature of the room, and altitude. Drying times can
also vary greatly from day to day, depending on the humidity in the air.
Keep records to help you predict drying times for specific foods.
DRYING TEMPERATURE
The actual temperature of the food will remain 15°F to 20°F lower than
the room air temperature for the first couple of hours in the dehydrator.
Meats and Poultry
Highest setting
Fish
130°F to 140°F
Fruits and Vegetables
130°F to 140°F
Herbs, Spices, Nuts, and Seeds
90°F to 100°F
Recommended Drying Temperatures
