Making Beef Jerky - Klarstein FLAVOUR DRY Mode D'emploi

Beef: Choose lean cuts. Beef flank steak, round or rump are better than chuck or rib.
Poultry: All poultry MUST be cooked before drying. Steaming or roasting are the best
methods. Chicken breasts are leaner than dark meat.
Fish: A good idea is to steam the fish before dehydrating or, if you chose to bake it,
preheatyour conventional oven to 100°C and bake for 20 minutes or until fish is flaky.
When drying fish, sole and flounder are good choices.

MAKING BEEF JERKY

Dehydrating meat without prior cooking will produce the rigid chewy style of meat
known as jerky. lt is one of the oldest known forms of meat preservation. Because
«jerked meabt is made without cooking the meat first, it is important to start with quality
meat, and to have a clean and sanitary work area. Also, be sure to thoroughly cleanse
the work surfaces when done. Remember that Jerky is the only meat to be placed
uncooked in the dehydrator.
• As with nearly all foods, it is important to start with a quality cut of meat. Select a
lean flank or round steak about 2.5-3.5 cm thick. Trim off all fat and connective
tissue. Fat hampers the ability of the meat to dry, and the connective tissue will make
for a tough jerky to chew.
• For easier cutting, place meat in the freezer for about 30 minutes to partially freeze.
Then turn it over and freeze for an additional 15 minutes. Cut across the grain into
strips about 0.3 cm thick.
• Marinate the strips for at least 3 hours, or even overnight. This gives the meat a
unique flavour and at the same time tenderizes the meat. Increase the marinating
time for a stronger flavoured jerky.
• Meat may be seasoned with salt, pepper, garlic or onion powder, or other spices.
Because flavours intensify during dehydration use salt sparingly! There are lots of
jerky recipes available. Try them or create your own unique flavour!
• Drain marinated strips on paper towels, and place the strips on drying trays
(remember to protect the dehydrator from dripping foods as described earlier in this
manual). Dehydrate until strips are quite dry, and stiff to bending but can be bent
without breaking This will take from 6 to 16 hours. Unlike other dried meats, Jerky
should be slightly chewy but not brittle.
Note: Remember that keeping a sanltarywork aru Is crucial. Be sure to wash all
work surfaces and your hands before handling the meat, and wash your hands after
touching any other object or surface before handling meat again.
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