Nesco American Harvest FD-2000 Guide D'entretien Et D'utilisation page 17

Drying Cooked Meats
If you are drying meats for other purposes than jerky such as for stew, sandwich
spreads or stroganoff, the meat should be tender and choice It must be cooked so
it will not be tough and chewy when reconstituted Using the remainder of a dinner
roast or leftover steak saves the step of precooking the meat Dehydrate those
leftovers for snacks, backpacking and camping meals
The shelf life of dried, cooked meats is 2 to 3 weeks at room temperature Store in
refrigerator or freezer to maintain the best quality until ready for use for backpacking
or camping They will stay fresh and tasty for up to 6 months in the freezer
Drying Fish
Lean fish can be used for jerky. You can also dry fat fish, but it will not keep at
room temperature more than a week Fish jerky should contain about 15% moisture
when it is completely dry. It will be pliable and firm. If there is any doubt about the
dryness, store in refrigerator or freezer to avoid the risk of spoilage
Cooked fish may also be dried, although it has different taste than fish jerky. It still
makes a nice snack. Re-hydrating cooked fish is not recommended because the
resulting product isn't very good
Selection
Choose fresh fish to dry. If you catch the fish, clean it promptly and keep on ice until
you are ready to dehydrate. If you are purchasing fish, make sure it is fresh and
not previously frozen. Frozen fish can still be made into jerky, but be aware that the
quality is inferior to fresh
Preparation
Cut fish into 1/4 to 3/8 inch thick strips. Marinate in your own favorite marinade.
When using your own recipe, be sure to include at least 1-1/2 to 2 teaspoons salt
per pound of fresh fish. Salt slows the growth of surface bacteria during the initial
stages of drying. Marinate for at least 4 to 8 hours in refrigerator so fish will absorb
salt and seasonings
Drying
Dry fish jerky at 130°F to 140°F (55C to 60C) until they feel firm and dry, but don't
crumble There should be no moist spots
Packaging and Storage
Follow guidelines for Packaging and Storage on page 9 and 10. Store dried fish jerky
in freezer if it will not be consumed within 2 to 3 weeks
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