HERB DRYING CUIDE
Dry herbs at 40-50 °C.
Herb
Average drying time Herb
Average drying time
Basil leaves
10-15 hours
Mint leaves
9-14 hours
Bay leaves
5-7 hours
Oregano leaves
9-12 hours
Chives
9-15 hours
Parsley leaves
6-8 hours
Cilantro leaves
6-8 hours
Rosemary leaves
8-12 hours
Dill leaves
3-5 hours
Sage leaves
12-16 hours
Fennel
3-5 hours
Tarragon leaves
5-7 hours
marjoram
9-12 hours
Thyme leaves
4-6 hours
Cooking meat before dehydrating
- After marinating meat strips, place meat strips and
liquid marinade into a shallow pan. If no liquid remains, add enough water to cover meat
strips. Bring liquid to a boil for 5 minutes.
Remove meat strips from marinade, drain, and then position strips on dehydrator trays.
Position strips on dehydrator trays close together, but not overlapping. Dry jerky at 70
℃
for 4 to 8 hours. See “Determining Dryness” information below.
If you did not cook the meat prior to dehydrating, cook it after, following the instructions
below:
Cooking meat after dehydrating
- Preheat oven until the internal temperature is 135
℃
.
(For an accurate temperature reading, check with an oven thermometer.) Remove jerky
strips from dehydrator trays and place on a baking sheet close together, but not touching.
Heat jerky in preheated oven for 10 minutes. Remove jerky from baking sheet and cool to
room temperature.
Packaging and Storage
After cooling, pat jerky with paper toweling to remove any fat droplets which may form on
the jerky. Following “Packaging and Storage” information on before pages. Jerky can be
stored 1 to 2 months at room temperature. However, to maintain the best flavor and
quality, store in the refrigerator or freezer.
Jerky Marinade
1½ -2 pounds of lean meat
¼ cup soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon hickory smoke-flavored salt
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon black pepper
Combine all ingredients in a small bowl and follow “Preparing Jerky from Meat Strips” .
Summary of Contents for DSY700
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