DEHYDRATOR 
MEATS, FISH AND POULTRY
The L’EQUIP Dehydrator can make dried meat and jerky. Dried meat refers to meat,
has been seasoned and dried.
Dried meats are best when made for upcoming camping and backpacking trips. When reconstituted, they yield a tasty meat, somewhat like fresh cooked. Practically any meat can be dried, but fatty meats are not recommended.
Suggested uses:
Snacks, soups, stews, casseroles, pizza toppings or rehydrate and use in salads.
Guidelines:
•Choose lean cuts of meat. The leaner the meat, the better quality of the dried product. Chicken breasts are leaner than dark meat.
•Cleanliness is critical when working with raw meats. Make sure all surfaces, utensils and your hands, are washed thoroughly.
dried. Braising, pot roasting or steaming are best, because no fat is used with these cooking methods.
•Never dehydrate raw chicken or poultry because it could contain salmonella.
•Cut meats across the grain into thin strips about 1” wide and ¼” thick. placing meats on the bottom of the freezer for about 30 minutes. Turn and
•Store dried meat in an airtight container, a sealed plastic bag, or jar with an airtight lid. Keep in the refrigerator or freezer.
Note:
color when dried. Dehydrate until pieces are dry but will bend without break- ing, with no evidence of moisture.
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