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VEGETABLES
• Wash vegetables thoroughly before drying.
• Remove any bruised or damaged parts, de-seed and peel if needed.
• Vegetables have a low acid and sugar content which means they have a shorter shelf-life
than dried fruit.
• Choose fresh, crisp, ripe vegetables and dehydrate them straightaway.
• Chop into equal sizes and place onto the trays.
• You can pre-treat vegetables before drying for better results, this will also help them
keep their natural colour while speeding up drying time. Blanch your sliced vegetables in
a covered pan with 2-3cm of boiling water for 3-5 minutes. Steam until vegetables are
heated through and crunchy but not cooked (about a third of the normal cooking time).
Drain and dip in cold water for 3-5 minutes. Before adding to the Food Dehydrator, drain
and use kitchen roll to absorb any excess moisture. We recommend this for vegetables
which are not normally eaten raw, for example asparagus and potatoes.
MEAT
• For making beef jerky, we recommend using lean topside or silverside cuts.
• Trim all visible fat from the meat and place in freezer for an hour or two to partially
freeze. Fat will shorten the shelf life.
• While the meat is in the freezer, prepare the marinade recipe of your choice in a bowl or
ziplock bag, mix well.
• Remove the meat from the freezer and slice 5-8mm strips against the grain for an easy
chew. Cut with the grain for more chew.
• Add the meat to your chosen marinade recipe and leave for 8-24 hours in the
refrigerator.
• When finished, remove from fridge and strain off any excess, pat dry the beef strips with
paper towels before adding to the trays.
• When dehydrated, wrap in kitchen towel to absorb excess fat and extend the shelf life.
• Meat should always be dehydrated at 68ºC to prevent bacterial growth and must
always be cured, marinated or pre-cooked first.
• Once dehydrated, wrap the jerky in kitchen towel to absorb excess fat to extend its
shelf-life.
• Store in ziplock bags, vacuum sealed bags or jars for 7-10 days.
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