Cabela's 28-1001-C manual Making Jerky, Storing Jerky

.Blanching can pre-treat food for dehydrating. Blanching does not destroy helpful enzymes and helps retain nutrients. There are two ways to blanch food:

1.WATER BLANCHING: Use a large pan; fill it half way with water. Bring water to a boil. Place food directly in a boiling water and cover. Remove after three minutes. Arrange food on the Trays.

2.STEAM BLANCHING: Using steamer pot bring 2-3” (5-7 cm) of water to a boil in bottom section. Place food in steamer basket and steam for 3-5 minutes. Remove steamed food and arrange on Trays.

MAKING JERKY

CAUTION! It is important to follow the “Food Safety” guidelines outlined in this manual. For the most up to date instruction visit the USDA website.

.Use the best quality meats. Meats, fish and poultry should be lean and fresh. Remove as much fat as possible before dehydrating. Using lean meat will help the meat dry faster and aid in cleanup by decreasing the drippings. Ground meat should be 80% to 90% lean. Ground turkey, venison, buffalo and elk are other excellent choices for jerky.

.Jerky seasonings are available for all tastes. Whenever making jerky, treat the mixture with cure (sodium nitrate). The cure is used to help prevent botulism during drying at low temperatures. Follow all of the manufacturer’s directions on the cure packet.

.Keep raw meats and their juices away from other foods. Marinate meats in the refrigerator. Do not leave meats un-refrigerated. Prevent cross-contamination by storing dried jerky away from raw meat. Always wash hands thoroughly with soap and water before and after working with meat products. Use clean equipment and utensils.

.Keep meat and poultry refrigerated at 40oF (5oC) or slightly below; use or freeze ground beef and poultry within 2 days; whole red meats, within 3 to 5 days. Defrost frozen meat bin the refrigerator, not on the counter.

.Special considerations must be made when using venison or other wild game, as it can become heavily contaminated during field dressing. Venison is often held at temperatures that could potentially allow bacteria to grow, such as when it is being transported. Refer to the USDA Meat and Poultry Department for further questions or information on meat and food safety.

.IMPORTANT: Before placing the meat in a Dehydrator, it is HIGHLY RECOMMENDED to heat the meat to 160oF (71oC), poultry to 165oF (74oC), as measured with a food thermometer in an oven BEFORE starting the dehydration process. This step assures that any bacteria present will be destroyed by wet heat. After heating to 160oF (71oC), poultry to 165oF (74oC), maintain a constant dehydrator temperature of 145-155oF (63-68oC) during the drying process. Temperatures below 145oF (63oC) are NOT recommended.

.If using a marinade, shake off excess liquid before placing the meat on the Trays.

.Evenly space the meat in single layers approximately 1/4” (0.64 cm) apart on the Trays.

.You may need to blot fat droplets from the surface of the meat occasionally using a paper towel.

.Drying times may vary based on 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 Dehydrator, the leanness of the meat, etc.

.Always allow jerky to cool before taste testing to avoid burns.

STORING JERKY

CAUTION! It is important to follow the “Food Safety” guidelines outlined in this manual. For the most up to date instruction visit the USDA website.

.First wrap jerky in aluminum foil or wax paper, then store in a thick plastic food storage bag, metal, glass or plastic containers. Remove as much air as possible before sealing. Seal tightly.

.Vacuum sealing is ideal for keeping dried foods.

.Jerky should be stored in a cool, dark, dry place between 50-60oF (10-16oC) or lower. Jerky can be stored, if properly dried, at room temperature for 1 or 2 months. To extend shelf life to up to 6 months, store jerky in the freezer.

.Be sure to label and date all packages with contents, ingredients, original weight and date processed.

.Keep a journal to help improve drying techniques.

-8- -9-