13
Jerky
Dehydrating meat without prior cooking will produce the rigid chewy style of meat known as
jerky. It is one of the oldest known forms of meat preservation. Because «jerked meat» is made
without cooking the meat first, it is important to start with quality meat, and to have a clean and
sanitary work area. Also, be sure to thoroughly cleanse the work surfaces when done. Remember
that Jerky is the only meat to be placed uncooked in the dehydrator.
Making Beef Jerky
As with nearly all foods, it is important to start with a quality cut of meat. Select a lean flank or
round steak about 1 to 1 1/2 inches thick. Trim off all fat and connective tissue. Fat hampers the
ability of the meat to dry, and the connective tissue will make for a tough jerky to chew.
For easier cutting, place meat in the freezer for about 30 minutes to partially freeze. Then turn it
over and freeze for an additional 15 minutes. Cut across the grain into strips about 1/8 inch thick.
Marinate the strips for at least 3 hours, or even overnight. This gives the meat a unique flavour
and at the same time tenderizes the meat. Increase the marinating time for a stronger flavoured
jerky.
Meat may be seasoned with salt, pepper, garlic or onion powder, or other spices. Because
flavours intensify during dehydration use salt sparingly! There are lots of jerky recipes available.
Try them or create your own unique flavour!
Drain marinated strips on paper towels, and place the strips on drying trays (remember to
protect the dehydrator from dripping foods as described earlier in this manual). Dehydrate until
strips are quite dry, and stiff to bending but can be bent without breaking This will take from 6 to
16 hours. Unlike other dried meats, Jerky should be slightly chewy but not brittle.
IMPORTANT NOTE: Remember that keeping a sanitary work area
is crucial. 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 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 overlapping. 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 discoloured 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 approximately 2 to 6 hours.
