– Meat that can be dried includes beef, poultry, fish or game. Cut the meat into pieces /slices
thick less than
0.5 cm
, and remove the redundant fat before drying. The higher the fat
content in the meat, the shorter is the meat durability after drying. For better tenderness
and gentleness, cut the meat across the grains; dried meat sliced along the grains will
be tough. For longer durability and better taste, you may sprinkle both sides of the meat
slice before drying with a spice mix or apply a marinade, and put the meat in refrigerator
for about 6 - 12 hours. Then let the meat drip dry. During the drying process, occasionally
remove the fat drops that may appear on the meat surface.
Caution:
Game should always come from a legal source with the guarantee that the meat
has been inspected by a veterinary doctor. We also recommend storing the meat
before drying for 60 days at the temperature of -18 °C (i.e. frozen). This should
eliminate any harmful bacteria that might cause a disease.
Marinade
: Use any combination of the following ingredients: soya, Worchester sauce,
tomato, barbecue sauce, garlic, onion, curry, seasoned salt or pepper.
– Fish to dry must be as fresh as possible to prevent perishing before the drying itself.
Beware of the oil contained in fish. Fat or oily fish, such as tuna, may quickly perish, and
unlike other types of meat, there is no way to simply cut off the fat. Therefore certain fish
species are not recommended for drying (see the table below). For longer durability and
better taste, you can souse the meat before drying in a salty dressing for 30 minutes,
then rinse and let drip dry. Thereafter sprinkle the fish on both sides with a mix of various
spices, or even salt. Now store the fish in refrigerator for about 6 - 10 hours. During the
drying process, occasionally remove the fat drops that may appear on the meat surface.
– The time of dehydration depends on the amount of dehydrated ingredients. The more
drying screens you use, the longer the time of drying.
– Before tasting food that is being dried, take out several pieces and let them cool down. Hot
pieces are softer and more humid than those that have cooled down. Dry food for sufficient
time so that their decay and microbiological production of bacteria is prevented. Properly
dried vegetables must be hard and crispy and prone to cracking. Duly dried fruit should
not be overdried, it must be leathery and smooth. The meat may crack when bent, but will
not break. Fish meat should never be brittle or fragile. Fish jerky should and no moisture
should be visible on the surface. Smell and taste the meat, it should have just a slightly
fishy taste and aroma. For short-time storage, dried fruit does not have to be dried so
much as in a shop. In drying food, we recommend following the instructions in professional
literature.
Blanching
Blanching (enzymes deactivation) is used to eliminate disturbance of look and taste by
cooking vegetables for a short time in water or in steam. Put the prepared food into a wire
basket or a mesh and sink it into a container with boiling water. Count the time necessary for
blanching from the time when water starts to boil again (see table). Then let water drip off
from the food, or dry it.
Soaking
Many kinds of light fruit (e.g.
apples, apricots, peaches, nectarines, pears, plums
) tend
to turn brown during drying and storing. To prevent this, soak the cut pieces of fruit into
a solution of pineapple or lemon juice (one tablespoon of juice/0.25 L of water, see the
table) and then let the water drip off the fruit, or dry it with clean kitchen crepe paper.
28
/ 55
GB
Summary of Contents for Freya 5301
Page 2: ...2 55 1 5 1 B B2 A A1 A2 A3 B1 2 ...
Page 60: ...e č 15 2018 DATE 8 3 2018 ...
