6
3
FRUITS:
To rehydrate dried fruit, cover with boiling water and let sit for 5 minutes, drain.
VEGETABLES:
Vegetables should rehydrate to almost the same size as they were when fresh. Cover vegetables in cold water
and allow food to soak for 30 minutes to 2 hours. It is not necessary to rehydrate prior to using in soups and stews.
1. Vacuum sealing is ideal for keeping dried foods.
2. Store in portion sizes which will be easily used at one time.
3. Store in a cool, dark, dry place.
4. Store in air tight, moisture resistant containers.
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be followed. Read all instructions
carefully and save these instructions for future reference.
Meat being used for jerky should be as lean as possible. Using lean meat will help the meat dry faster. Ground meat should
be 79%-90% lean. Ground turkey, venison, buffalo and elk are other excellent choices for jerky. Jerky seasonings are available for all
tastes (available at lemproducts.com). Whenever jerky is being made, cure (available at lemproducts.com) should be used. Cure is
used to help prevent botulism during drying at low temperatures. Follow the manufactures directions on the cure packet. Marinate
meats in the refrigerator. Do not leave meats unrefrigerated. Always wash hands thoroughly with soap and water prior to and after
working with meat products.
Special consideration must be made when using venison or other wild game, as it can become heavily contaminated
during field dressing. Venison is often held at temperatures that could potentially allow bacteria to grow, such as when it is being
transported. Refer to the USDA Meat and Poultry Department for further information on meat and food safety.
When using a dehydrator, check the temperature of the dehydrator with a dial thermometer (available at
lemproducts.com) before drying jerky. The minimum recommended temperature for drying meats is 145º F.
IMPORTANT:
Before you
place the meat in a dehydrator, it is highly recommended by the USDA to heat the meat to 160˚F (poultry to 165˚F)
BEFORE
the
dehydrating process. This step assures that any bacteria present will be destroyed by heat. After heating to 160º F, maintaining a
constant dehydrator temperature of 130-140º F during the drying process is important because: 1) the process must be fast enough to
dry food before it spoils; and 2) it must remove enough water so the microorganisms are unable to grow. For more information go to
www.usda.gov.
If you are using a marinade, shake off excess liquid before placing the meat in evenly spaced single layers approximately
¼” apart on the racks. Dry meat at 145-150º F for 3-5 hours. You may need to blot fat droplets from the surface of the meat
occasionally, using a paper towel. Drying times may vary based on many circumstances, including but not limited to: the relative
humidity of the room, the temperature of the meat at the beginning of the drying process, the amount of meat in the dehydrator,
leanness of meat, etc.
The Original Jerky Cannon
#468
LEM Jerky Gun
#555
Jerky Board & Knife
#616
Backwoods Seasoning
#9156
#9695
LEM Products • West Chester, OH 45011 • PH: 1-877-536-7763 • lemproducts.com
LEM Products • West Chester, OH 45011 • PH: 1-877-536-7763 • lemproducts.com
Apples
Apricots
Bananas
Figs
Kiwi
Nectarines
Peaches
Pears
Pineapple
Rhubarb
Strawberries
Watermelon
7-15 hrs.
21-29 hrs.
7-10 hrs.
22-30 hrs.
8-15 hrs.
8-17 hrs.
8-16 hrs.
8-16 hrs.
11-18 hrs.
6-10 hrs.
7-15 hrs.
8-10 hrs.
Pliable
Pliable
Pliable
Pliable
Crisp
Pliable
Pliable
Pliable
Pliable
Pliable
Crisp
Pliable
& Sticky
1 2 3 4
5 6
8
9 10 11 12 13 14 15 16 1718 19 2021 22 23 24 25 26
29
27
28
44-47
39-41
42
38
34-37
30-33
7 48-52
Wire Shelf Brackets
Dehydrator Floor
Dehydrator Housing
Timer Knob
Temperature Adjustmen Knob Plate
Temperature Adjustment Knob
Fan
Fan Motor
Heating Element
Fiber Wire
Heating Element Procelain Insulators
Inner Procelain Insulators
Outer Procelain Insulators
Double Inline Fuse
Thermal Breaker Washer
Back Panel
Timer
Temperature Adjustment Unit
On/Off Switch
Power Cord Clip
Power Cord
Description
Description
Qty
Ref
Qty
Ref
Handles
Front Panel
Wire Shelves
Fan Guard
Rubber Feet
Earthing Shock Proof Washer II
Earthing Bolt
Fan Guard Bolts
Fan Guard Nuts
Fan Guard Washers
Fan Guard Attachment Pieces
Handle Bolts
Fan Motor Bolts
Fan Motor Shock Proof Washers
Fan Motor Shock Proof Washers II
Fan Set Screws
Temperature Adjustment Bolts
Procelain Insulator Bolts
Procelain Insulator Washers I
Procelain Insulator Washers II
Procelain Insulator Nuts
Thermal Probe Bolt
Thermal Probe Clip
Thermal Probe Washer I
Thermal Probe Washer II
Thermal Probe Nut
Stand
Heating Element Stand
Back Panel Fixing Screw
Earthing Screw
Earthing Shock Proof Washer
