Fruit preparation table
Product
Preparation
State after
drying
Time (hours)
Apples
Pare, core and cut slices or rings
pliable.
Pliable
5 - 6
Apricots
Clean, cut in halves or in slices.
Pliable
12 - 38
Bananas
Peel and cut into 1/8 inch slices.
Crisp
8 - 38
Berries
Cut strawberries into 3/8 inch slice
Other berries whole.
No moisture
8 - 26
Cherries
Pitting is optional, or pit when 50% dry. Leathery
8 - 34
Cranberries
Chop or leave whole.
Pliable
6 - 26
Dates
Pit and slice.
Leathery
6 - 26
Figs
Slice.
Leathery
6 - 26
Grapes
Leave whole.
Pliable
8 - 38
Nectarines
Cut in half, dry with skin side down.
Pit when 50% dry.
Pliable
8 - 26
Orange
Rind Peel in long strips.
Brittle
8 - 16
Peaches
Pit when 50% dry. Halve or quarter
with cut side up.
Pliable
10 - 34
Pears
Peel and slice.
Pliable
8 - 30
Making beef jerky
As with nearly all foods, it is important to start with a quality cut of meat. Select a lean flank
or round steak about 1 to 1 1/2 inches thick. Trim off all fat and connective tissue. Fat hampers
the ability of the meat to dry, and the connective tissue will make the beef jerky hard to chew.
For easier cutting, place meat in the freezer for about 30 minutes to partially freeze. Then turn
it over and freeze for an additional 15 minutes. Cut across the grain into strips.
Marinate the strips for at least 3 hours, or even overnight.
Meat may be seasoned with salt, pepper, garlic or onion powder, or other spices.
Drain marinated strips on paper towels, and place the strips on drying trays (remember to protect
the dehydrator from dripping foods as described earlier in this manual). Dehydrate until strips are
quite dry, and stiff to bending but can be bent without breaking This will take from 6 to 16 hours.
Unlike other dried meats, Jerky should be slightly chewy but not brittle.
Jerky marinade
•
½ cup soy sauce
•
2 tbsp. brown sugar
•
½ cup of Worcester sauce
•
½ tsp onion powder
•
garlic clove, mashed
•
2 tbsp. ketchup
•
1-1 ¾ tsp salt
•
½ tsp pepper
