Weston 75-0450-RE Mode D'emploi page 13

DEHYDRATING FRESH HERBS
• Herb leaves that are larger such as basil, bay leaves, mint, sage, or sorrel
should be picked from the stems before drying.
• Herbs such as cilantro, dill, parsley, or rosemary should be kept on the stem
for drying. It is easier to remove the herbs after drying.
• Always rinse herbs with cold water and carefully remove any remaining
water with a salad spinner or paper towels. Herbs must be completely dried
before dehydrating begins.
• Small herbs should be placed on the mesh screen for the best drying.
• Herbs are fast-drying when compared to fruits, vegetables, and marinated
meats.
• Herbs crumble easily when dried.
• Herbs must be cooled completely before storing in an airtight container.
DEHYDRATING CHART FOR HERBS AT 100°F (40°C)
*B = Blanching (See "How to Blanch" on page 8)
FRESH HERB DEHYDRATING TIME**
Basil 4 to 6 hours
Chives 5 to 7 hours
Cilantro 4 to 6 hours
Mint 5 to 7 hours
Parsley 4 to 6 hours
Rosemary 5 to 7 hours
DEHYDRATING JERKY
• Wash your hands with soap and warm water before preparation of jerky.
• Choose lean cuts of meat for jerky.
• Trim any fat from meat before marinating.
• Wrap meat in plastic wrap and freeze for a minimum of 1 hour for easy
slicing before marinating.
• Marinate in a heavy-duty resealable plastic zipper bag, Weston vacuum
sealer bag, or a glass dish. Do not use a metal pan for marinating, since it
causes a flavor change and a possible reaction of the marinade to the metal
of the pan.
• Always marinate meats for jerky in a refrigerator; drain and discard marinade
before drying.
• Dehydrate jerky according to the recipe or follow jerky preparation according
to package directions.
• Check jerky after 4 hours and every 30 minutes after.
• Jerky is dry when it cracks without breaking when bent.
• Pat jerky dry with a paper towel to remove any surface fats and cool
completely before storing in an airtight container.
• If jerky has been properly dried, cooled, and packaged, it may be stored up
to 2 months in an airtight container at room temperature.
• Always slice meats against the grain for a more tender jerky.
• Meat slices should be no more than 1/4 inch (0.6 cm) thick, 4 inches (10.2
cm) long and 2 inches (5.1 cm) wide.
• Never marinate meat at room temperature. Always refrigerate meat when
marinating.
• Always follow the recipe directions.
• Label and date all containers of jerky.
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