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JERKY DRYING TIPS
• Choose lean meat. Using lean meat will help the meat dry faster
and aid in clean up by decreasing fat drippings. Fat is also known
to spoil quicker.
• Ground meat can be used to make jerky. It should be 80-90%
lean. Ground turkey, venison, buffalo and elk are other excellent
choices for jerky.
• It is easier to cut meat into thin strips when the meat is partially
frozen.
• If you would like more chewy jerky, slice the meat along the grain.
If you prefer more tender jerky, slice the meat against the grain.
• Marinate meat in the refrigerator, do not leave unrefrigerated.
• Wild game should be completely frozen prior to making jerky.
Special considerations should be used when using venison or
other wild game since it can become highly contaminated during
field dressing. Wild game is often held at temperatures that could
allow bacteria to grow, such as when it is being transported. Refer
to the USDA Meat and Poultry Hot-line for further questions or
information on meat and food safety.
Summary of Contents for Dehydra 1200-XLS
Page 1: ...INSTRUCTION MANUAL...
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Page 3: ...1 PARTS AND PLACEMENT CAUTION EDGES MAY BE SHARP...
