9
Drying Herbs:
The following information was taken from the University of
Georgia’s
So Easy to Preserve,
pp. 347-348
.
The best time to harvest most herbs for drying is just before the flowers
first open when they are in the bursting bud stage. Gather the herbs in
the early morning after the dew has evaporated to minimize wilting. Avoid
bruising the leaves. They should not lie in the sun or unattended after
harvesting. Rinse herbs in cool water and gently shake to remove excess
moisture. Discard all bruised, soiled or imperfect leaves and stems.
After rinsing under cool, running water and shaking to remove excess
moisture, place the herbs in a single layer on the dehydrator trays. Drying
times may vary from 1 to 4 hours. Check periodically. Herbs are dry when
they crumble, and stems break when bent.
Drying Meats:
The following information was taken from the University of
Georgia’s
So Easy to Preserve,
pp. 343-346, and Colorado State University
Extension’s Fact Sheet, No. 9.311.
Meat Choice & Preparation
Jerky can be made from almost any lean meat, including beef, pork, venison
or smoked turkey breast. (Raw poultry is generally not recommended
for use in making jerky because of the texture and flavor of the finished
product.)
Use only lean meats in excellent condition. Round, flank and chuck steak,
rump roast, brisket and cross rib are good choices. Highly marbled and
fatty cuts do not work as well. When preparing jerky products, keep raw
meats and their juices away from other foods. Remove any thick connective
tissue and gristle from the meat. Trim off visible fat with a sharp knife. Fat
becomes rancid quickly and causes the development of off-flavors during
drying or storage. Freeze meat in moisture-proof paper or plastic wrap until
firm but not solid to make slicing easier. Slice meat no thicker than ¼ inch.
If a chewy jerky is desired, slice with the grain.
