12
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 1/2 inches thick. Trim off all fat and connective
tissue. Fat hampers the ability of the meat to dry, and the connective tissue will make
for a tough jerky 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 about 1/8 of an inch thick.
Marinate the strips for at least 3 hours, or even overnight. This gives the meat a
unique flavor and at the same time tenderizes the meat. Increase the marinating time
for a stronger flavored jerky.
Meat may be seasoned with salt, pepper, garlic, onion powder, or other spices.
Because flavors intensify during dehydration, use salt sparingly! There are lots of
jerky recipes available. Try them or create your own unique flavor!
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 the strips are really dry and stiff. This will take from 6 to 16
hours. Unlike other dried meats, Jerky should be slightly chewy but not brittle.
IMPORTANT NOTE: Remember that keeping a sanitary work area is crucial.
Be sure to wash all work surfaces and your hands before handling the meat, and
wash your hands after touching any other object or surface before handling meat
again.
Flowers
Flowers being used for drying should be picked after the dew has dried and before the
evening dampness. Flowers should be dried as quickly as possible after picking.
Discard any damaged or brown leaves. Place them in the trays without overlapping.
Drying times will vary depending upon the size and type of flower. Dry for
approximately 2 to 36 hours.
