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GENERAL OPERATION
Preparation
• In a small glass bowl, combine all of the ingredients except the meat /poultry. Mix
thoroughly.
• Place a layer of meat /poultry into a glass baking dish, spoon sauce mixture over
each layer.
• Repeat until meat/poultry is 3-4 layers deep in the pan.
• Cover tightly and marin ate for 6-12 hours in the refrigerator or overnight. Stir
occasionally to keep the meat/poultr y coated in marinade. The longer the meat/
poultry stays in the marinade , the more flavor will be absorbed into it.
• Remove the meat /poultry from the marinade, removing excess marinade.
• Lay the meat/poultry evenly onto the dehydrator racks, leaving 1/4" (0.6 cm)
space between each strip of meat/poultry.
• Dry meat /poultry at 145-150 °F (63-66 °C) for 4-7 hours or until thoroughly dry.
Note: Check the temperature of the automatic dryer with an oven thermometer
before drying dried meat. The minimum recommended temperature for drying meat
is 63°C. Temperatures below 63°C are not recommended.
Before placing the meat in a dehydrator, it is strongly recommended to heat the meat
to 71°C before drying. This step ensures that all bacteria present are destroyed by wet
heat. After heating to 70°C, maintain a constant drying temperature of 55-60°C during
the drying process. You may occasionally need to remove drops of fat from the surface
of the meat with a paper towel. Drying times may vary due to 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 dryer, the leanness of
the meat, etc. Always allow the dried meat to cool before testing the taste.
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