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16 hours. Unlike other dried meats, jerky should be slightly chewy but not
brittle.
Common Jerky Marinade
IMPORTANT NOTE: Except for jerky, cooking of all meats and fish
before drying is required to ensure safety. Do not store dried meats, fish or
poultry longer than two months.
Jerky
1/2 cup soy sauce
Garlic clove, mashed
2 Tablespoons brown sugar
2 Tablespoons Ketchup
1/2 cup Worcestershire Sauce 1 to 1 3/4 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon pepper
Mix ingredients well.
IMPORTANT NOTE: Remember that keeping a sanitary work area is cru-
cial. 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 and
before handling meat again.
Drying Other Items
Flowers
The flowers should be picked after the dew has dried and before the evening
dampness. Flowers should be dried as quickly and as soon as possible after
picking. Discard any damaged or brown leaves. Place in trays without over-
lapping. Drying times will vary depending upon size and type of flower. Dry
for approximately 2 to 36 hours.
Herbs
Rinse and shake off excess water. Pat dry. Remove dead or discolored leaves.
If using seed, pick when pods have changed color. You should leave herbs on
the stem and remove when drying has been completed. Spread herbs loosely
on tray. Drying times will vary according to size and type. Dry for approxi-
mately 2 to 6 hours.
