Deni 7100 manual Drying Meats and Fish, Clean and Prepare Meat with Special Care

7100 Instructions sgle pg 6/18/01 9:46 AM Page 14

DRYING MEATS AND FISH

Your Deni Food Dehydrator makes two types of dried meats or fish: JERKY- dried, marinated, raw meat or fish that is consumed without added water-and DRIED COOKED MEAT OR FISH that is cooked, cut into small pieces and dried. Since most bacteria in raw meat and fish is destroyed dur- ing cooking, salting is unnecessary. Adding water reconsti- tutes dried cooked meat or fish.

CLEAN AND PREPARE MEAT WITH SPECIAL CARE

Meat products are more susceptible to harmful bacteria than other foods. When handling any of these meats, dried or fresh, take these precautions:

1.Wash hands thoroughly with a mild solution of detergent bleach, and water.

2.Wash all utensils, bowls, dishes, counters and chopping boards with this same solution.

3.Thoroughly wash food trays after drying meat, fish or poultry.

4.After opening a sealed container of dried meat, fish or poultry use it all as soon as possible.

MEAT JERKY

Fresh or frozen lean meat makes the best jerky. The lower the fat content of the meat, the better jerky it will make. Lamb and cured pork (ham) expire sooner because of their high fat content. Pork must be well-cooked before using it for jerky - use only pre- cooked and processed ham.

Four pounds of lean, boneless meat makes about 1 pound of jerky. Follow these steps:

1.Slice the meat evenly into 3/16” to 1/4” thick slices. (Meat is easier to slice if partially frozen). Cut across the meat's grain for more tender jerky and remove all excess marbled fat that could spoil during storage.

2.Place the meat slices in a flat glass container and generously sprinkle each layer with a seasoning mixture that contains at least one teaspoon salt per pound of meat. Place the next layers on top; season each layer. Tightly seal the container. Soak in salt mixture in refrigerator for 6 to 12 hours. Stir occasionally.

3.Place paper towel on drying trays to soak up excess oils. Place meat strips on the paper towel without overlapping strips. Dry until meat cracks when bent and no moisture remains. Store in an air-tight container, Deni Freshlock® vacuum canisters or Freshlock vacuum sealer plastic bags

and keep cool. Flavor will last longer if refrigerated. Eat	13
within 3 months.