• The meat needs to be sliced thinly and each slice needs to be of equal thickness, preferably
5mm. You can achieve this with a deli-style meat slicer.
• Sometimes partially freezing the meat first, and then slicing it makes slicing easier.
Then thaw meat before arranging on trays to dry.
• Always slice the meat across the grain. Meat sliced with the grain falls apart and can have a
chewy texture.
• Dehydrated meat needs to be stored in an airtight container in the fridge for up to
3-4 weeks. If wanting to store for a longer period, label, date and freeze for up to 3 months.
Thaw in fridge overnight.
• Once the drying time is complete, cool beef to room temperature and pat surface
dry with a paper towel to remove any excess surface moisture and ensure
keeping times are safe.
IMPORTANT: Meat must be stored in the fridge or freezer only. Storing meat at room
temperature could promote the growth of bacteria if not dried thoroughly.
Cheesy Kale Chips
The ingredients may not look cheesy but
the flavor comes from the yeast and miso paste.
2 bunches kale, washed, roughly torn
1 cup nutritional yeast
1 cup white miso paste
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
2 cloves garlic, crushed
1. Set Dehydrator to 122°F.
2. Combine yeast, miso, oil, salt and garlic. Stir to form a paste.
3. Rub kale leaves with miso mixture. Place on Dehydrator shelves.
4. Place in Dehydrator. Leave for 12-13 hours or until crispy. The length of time will
depend on the thickness of the kale leaves.
Store in an airtight container for up to one week.
