16
Packaging and Storage
After cooling, pat jerky with paper toweling to remove any fat droplets which may
form on the jerky. Follow “Packaging and Storage” information on pages 6 and 7.
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” instructions beginning on page 14.
Care and Cleaning
1. Remove plug from wall outlet before cleaning.
2. Wash the dehydrator trays and cover in warm water and a mild detergent or wash
in a dishwasher.
The fruit roll trays and the mesh screens should be washed in warm, sudsy water.
Do
NOT
wash these parts in a dishwasher.
If necessary, a soft brush may be used to loosen dried on food particles. Do not
use steel wool scouring pads or abrasive cleaners on any of the dehydrator parts.
3. Wipe the dehydrator base with a soft, damp cloth. DO NOT IMMERSE THE
DEHYDRATOR BASE IN WATER OR OTHER LIQUID.
The screen which covers the center hub on the dehydrator platform lifts off for
cleaning, if needed. Wash in warm water, dry thoroughly, reposition over hub,
and snap in place.
Storing the Dehydrator
Before stacking the trays onto the base for storage, turn the base upside down and
wrap the cord around the center hub, securing the cord under the clips.
For compact storage, stack the trays onto the base so all of the trays with handles are
upside down (raised ribs facing up) and all of the trays without handles are smooth
side up. Once all of the trays are stacked onto the base, turn the cover upside down
and place on top of the trays.
†Jerky Marinade recipe provided by “So Easy To Preserve”, 5th ed., 2006 Bulletin 989, Cooperative Extension
Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress, Ph.D. and Judy A. Harrison, Ph.D.,
Extension Foods Specialists.
