DEHYDRATOR
MEAT, FISH AND POULTRY
Meats | Cuts to Select | Preparation | Test for |
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| Dryness |
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Beef | Lean cuts: | Cook as for pot roast, until tender. Chill. Remove | Brittle |
| Round, rump, | all fat. Cut into cubes or strips. |
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| Season, if desired. |
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Chicken or | White meat | Cook by steaming or roasting. Chill. Remove fat and | Hard |
Turkey |
| skin. Cut or break into pieces or cubes ½” thick, |
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| 2” long. Season if desired. |
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Fish | Bass, haddock |
| Brittle |
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| pike, snapper, | pieces about 2” square, not thicker than ½”. Must |
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| halibut, cod, | not contain bones or skins. May be sprinkled wth |
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| paprika, salt, pepper, onion and garlic powder or |
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| sole, whiting | other spices before drying. |
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JERKY
Jerky is the only meat to be placed uncooked in the dehydrator. Your L’EQUIP Expandable Dehydrator quickly turns thin strips of seasoned meat into a hearty snack. It is recommended that pork not be dried for jerky, as the drying temperature is not high enough to kill harmful bacteria.
•It is essential when working with raw meats to keep working conditions clean. Wash hands thoroughly each time you touch another item. Make sure all surfaces and utensils are washed completely.
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1½” thick.
For easier cutting, place meat on bottom of freezer for about 30 minutes to partially freeze. Turn over and freeze 15 more minutes. Cut across the grain into strips about 1/8” thick.
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spoilage. Most barbecue marinades may be used, as long as they contain no oil. Adding lemon juice to the marinade will help preserve redness. Vinegar added to a marinade will soften the wild taste of game meats.
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