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REVIEWING THE DEHYDRATING PROCESS
To obtain the best results:
1. Choose high quality foods. Do not use foods with bruises or blemishes.
2. Wash food, use clean utensils and keep work area clean.
3. Pre-treat foods to prevent discoloration.
4. Always use lean meats. Remove as much fat as possible prior to dehydrating.
5. Do not overlap foods. Lay foods flat on the Dehydrating Trays.
6. If uneven drying is noticed, rotate shelves 180º
7. Check dryness every 2 hours until crisp, pliable or leathery depending on the product.
8. Cool food before testing for dryness.
9. Proper storage is essential to maintain the quality of the food. Vacuum sealing is ideal for keeping
dried foods.
MAKING JERKY
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. Whenever jerky is being made, cure (sodium nitrite) 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 before drying
jerky. The minimum recommended temperature for drying meats is 145º F.
IMPORTANT:
If jerky will not be refrigerated after drying it is highly recommended to cook the meat to
160º F prior to dehydrating to ensure product safety. This step assures that any bacteria present will be
destroyed by wet 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. If jerky
will be refrigerated it is not necessary to precook the meat.
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 4-7 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.
4
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