Realtree Weston 75-0301-RT, Руководство пользователя, Страница: 11 / 44

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RECIPES
HAWAIIAN JERKY MARINADE
1 tsp Salt 1 tsp ground Ginger 1/4 cup Pineapple Juice
1 Tbsp Brown Sugar 1/4 tsp Pepper 1/8 tsp Cayenne Pepper
1 crushed Garlic Clove 1/4 cup Soy Sauce
1 lb lean Meat, sliced into 1/8-1/4” (0.3-0.6 cm) thin strips
CAJUN JERKY MARINADE
1 cup Tomato Juice 1/2 tsp Garlic Powder 1/2 tsp ground Black Pepper
1-1/2 tsp dried Thyme 1-1/2 tsp dried Basil 1-1/2 tsp Onion Pepper
1 tsp White Pepper 2 tsp Cayenne Pepper (or more to taste)
1 lb lean Meat, sliced into 1/8-1/4” (0.3-0.6 cm) thin strips
HOT JERKY MARINADE
1/3 cup Teriyaki Sauce 2 tsp Brown Sugar 2 tsp ground Black Pepper
1 tsp ground Horseradish 1 tsp Salt 1/2 tsp Paprika
1/2 tsp Chili Powder 1 Tbsp Olive Oil 1 Tbsp minced Garlic
1/4 tsp Tabasco Sauce 2 Tbsp seeded & finely chopped Jalepeno Peppers
1 lb lean Meat, sliced into 1/8-1/4” (0.3-0.6 cm) thin strips
BURGUNDY JERKY MARINADE
2 cups Burgundy Wine 1/2 cup Soy Sauce 3 Cloves Garlic, chopped
3 Tbsp Molasses Syrup 1 Tbsp ground Black Pepper
1 lb. lean Meat, sliced into 1/8-1/4” (0.3-0.6 cm) thin strips
TURKEY JERKY MARINADE
1/4 cup Soy Sauce 1 Tbsp fresh Lemon Juice
1/4 tsp powdered Garlic 1/4 tsp Pepper 1/8 tsp Ginger
1 1/2 lb Turkey Breast, sliced into 1/8-1/4” thin strips
VENISON JERKY MARINADE
1/3 cup Soy Sauce 1 Tbsp Brown Sugar 1 tsp Salt
1/2 tsp Minced Garlic 1/2 tsp ground Black Pepper
1 lb Venison, sliced into 1/8-1/4” (0.3-0.6 cm) thin strips
INSTRUCTIONS
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In a small glass bowl, combine all of the ingredients except the meat/poultry. Mix thoroughly.
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Place a layer of meat/poultry into a glass baking dish, spoon sauce mixture over each layer.
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Repeat until meat/poultry is 3-4 layers deep in the pan.
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Cover tightly and marinate for 6-12 hours in the refrigerator or overnight. Stir occasionally to
keep the meat/poultry coated in marinade. The longer the meat/poultry stays in the marinade,
the more flavor will be absorbed into it.
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Remove the meat/poultry from the marinade, removing excess marinade.
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Lay the meat/poultry evenly onto the dehydrator trays, leaving 1/4” (0.6 cm) space between
each strip of meat/poultry.
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Dry meat/poultry at 145-150°F (63-66°C) for 4-7 hours or until thoroughly dry.
NOTE:
When using a Dehydrator, check the temperature of the Dehydrator with a dial thermometer
before drying jerky. The minimum recommended temperature for drying meats is 145°F (63°C).
Temperatures below 145°F (63°C) are not recommended. IMPORTANT: Before you place the
meat in a dehydrator, it is highly recommended to heat the meat to 160°F (71°C) BEFORE the
dehydrating process. This step assures that any bacteria present will be destroyed by wet heat. After
heating to 160°F (71°C), maintain a constant dehydrator temperature of 130-140°F (55-60°C) during
the drying process. 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 beginning of drying process, the amount
of meat in the dehydrator, leanness of meat, etc. Always allow Jerky to cool before taste testing.