Making Beef jerky
As with nearly all foods, it is important to start with a quality cut of meat. Select a
lean cut or round stake about one to one and a half inches thick, trim off all the
excess fat and connective tissue. Fat hampers how well the meat will dry and the
connective tissue will make the beef jerky hard to chew.
For easier cutting, place meat in the freezer for about 30 minutes to partially
freeze. Then turn it over and freeze it for an additional 15 minutes. Cut across the
grain into strips about 1/8 inch(0.3 cm) thick.
Marinate the strips for three hours.
Drain the marinated strips on a paper towel, and place the strips on the drying
tray.
Remember to protect the dehydrator from dripping foods (use a Teflon baking
liner) dehydrate until strips are quite dry and can bend without breaking. This will
take from 6-16 hours. Unlike other dried meats, jerky should be slightly chewy
but not brittle.
Jerky marinade
1/2 cup soy sauce
2 tbsp. Brown sugar
1/2 cup of Worcestershire sauce
1/2 tsp onion powder
Garlic clove, crushed
2 tbsp. ketchup
1 to 1 3/4 tsp. salt
1/2 tsp. Pepper
Banana and peanut roll up
Ingredients
4 Bananas
1 cup of peanut butter
Method
1. Blend the ingredients together.
2. Spread the ingredients onto a dehydrator sheet.
3. Set the appliance to 12hrs on 60
℃
/140
℉
.
4. Once the dehydrating process has finished remove the dehydrator sheet from
the appliance. Allow to cool and roll up. Cut according to the required thickness.
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