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VonShef
MEAT & FISH
Beef Jerky
Remove all fat and
slice into 3-4mm strips.
Marinade as described
below.
Supple
4 - 6 hours
(depending on slice
thickness).
ITEM
PREPARATION
CONDITION
AFTER DRYING
DRYING TIME
PREPARATION TABLE FOR DRYING
Lamb
Remove all fat and slice
into 6mm strips. Marinade
as described below.
Supple
5 - 10 hours
Salmon
Remove skin and pin
bones. Slice length ways
into 4mm strips. Marinade
as described below.
Dry/chewy
3 - 4 hours
(depending on slice
thickness).
Tuna (tinned)
Drain, shred into smaller
chunks and spread on
trays covered with non
stick sheets.
Dry/not brittle
8 - 12 hours
Mix Worcestershire Sauce, soy, 1/4 teaspoon of fresh ground black pepper, 1/2 teaspoon of Salt, 1/2 teaspoon
of Garlic powder, 1 teaspoon of Onion powder and 2 teaspoons of Armagnac or Cognac. Coat the lamb slices
evenly and leave to sit in the refrigerator overnight.
Spray the drying racks with vegetable oil before laying the strips inside. Do not allow them to touch or overlap.
Dehydrate at
70°C.
To marinade Salmon Jerky you will need, 220g Soy Sauce, 1 teaspoon of molasses, 1 teaspoon of freshly
squeezed lemon juice, 2 teaspoons of ground black pepper and 1 teaspoon of liquid smoke.
Mix together in a small bowl. Place the salmon strips into a zip-lock bag or container and add the mixture. Seal
and place into the refrigerator for 3-4 hours.
Strain well in a colander and pat the salmon dry using paper towel to remove any excess marinade.
Lay the salmon evenly spaced on the drying racks ensuring they are not overlapping.
Dehydrate at
70°C
Dehydrate at
65-70°C
For beef jerky, you will need 220g of Worcestershire Sauce, Soy Sauce, 1 tablespoon of honey, 2 tablespoons
of black pepper and onion powder, 1 teaspoon of red pepper flakes and 1 teaspoon of liquid smoke. Add
the mixture to a container or zip-lock bag and the beef slices. Mix well and leave in the refrigerator for 6-24
hours (the longer the better). Drain and pat dry the slices to remove any excess marinade before adding to the
Dehydrator. Leave space in between slices and do not overlap.
Dehydrate at
70°C.
IMPORTANT:
Before drying any type of red meat, it is imperative that it is heated to at least 75°C prior to
starting the dehydrating process. Take extra precautions when preparing meat for drying as it is much more
susceptible to bacteria than fresh produce. Wash hands, surfaces, utensils, chopping boards and crockery
before and after handling
