Making Jerky - Magic Chef MCL10PFDRT Mode D'emploi

• Food will shrink approximately ¼ to ½ their original size and weight during dehydration. Make sure not to
cut pieces of food to be dehydrated too small.
REHYDRATING
Although it is not necessary to reconstitute your dried foods, you can do so with ease. Vegetables can be used as
a side dish or in recipes very easily after being reconstituted in the following way.
• Dehydrated food can be re-hydrated by soaking in cold water for a period of 3-5 minutes. Use 1 cup of water
for 1 cup of dehydrated food. Once re-hydrated, the food can be cooked as usual. Using warm water to soak
the food will speed up the process; however, this may result in a loss of flavor.
• Dehydrated fruits and vegetables can soaked in cold water for 2-6 hours in the refrigerator.
• WARNING: Soaking foods at room temperature allows harmful bacteria to grow.
• Adding sugar or salt during re-hydration may alter the flavor of the food. It is recommended that you DO
NOT add seasoning during this process.
• To make stewed fruits or vegetables after they have been dehydrated, add 2 cups of water and simmer until
tender.
• Use dehydrated foods as soon as possible once the storage container is opened. Keep any unused portions
in the refrigerator to avoid contamination.

MAKING JERKY

Choose the leanest possible meat for making jerky. Using lean meat will help the food dry faster and help in clean
up by decreasing fat drippings. Ground meat should be 80%-90% lean. Ground turkey, venison, buffalo and elk are
all great choices for jerky.
Jerky seasonings are available for all tastes or you can also get creative and make your own. Whenever you make
jerky, you should cure the mixture with cure (sodium nitrate). The cure is used to help prevent botulism. Make
sure to follow the manufacturer's directions on the cure packet.
Keep raw meat and their juices away from other foods. Marinate meats in the refrigerator. DO NOT leave meat
un-refrigerated. Prevent cross-contamination by storing dried jerky away from raw meat. Always wash your hands
thoroughly with soap and water prior to working with meat products. Make sure all utensils and equipment are
clean.
Meat and poultry should be kept at 40°F (5°C) or slightly below. Use or freeze ground meat or poultry within 2
days; whole red meats with 3-5 days. Defrost frozen meat in the refrigerator, not on the kitchen counter.
Special consideration should be used when working venison or other wild game, as it can become contaminated
during field dressing. Venison is often held at temperatures that could potentially allow bacteria to grow, such as
during transportation. Refer to the USDA Meat and Poultry Department for further questions or information on
meat and food safety.
When using a dehydrator, check the temperature of the dehydrator with a meat thermometer before drying jerky.
The minimum recommended temperature for drying meats is 145°F (63°C).
IMPORTANT: It is highly recommended that you heat the meat to 160°F (71°C) before beginning the
dehydration process. This step ensures that any bacteria present will be destroyed by wet heat. After heating to
160°F (71°C), maintaining a constant dehydrator temperature of 130-140°F (55-60°C) during the drying process is
important because:
1. The process must be fast enough for the food to dry before it spoils; and
2. It must remove enough water so the microorganisms are unable to grow.
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