Nesco Food Dehydrator manual Drying Meat, Storage, Beef Jerky Marinade

surface bacterial growth during the initial stages of drying.

If you are making jerky from a ground meat, add one package jerky seasoning mix per pound of ground meat. Mix well and form strips by using the Jerky Works™ kit or a cookie press. Place on trays in your dehydrator and dry.

EASY HOMEMADE JERKY FROM

LEAN GROUND MEAT USING THE

JERKY WORKS™ ACCESSORY.

MIX IN

SPICES

FILL

JERKY GUN

EXTRUDE

MEAT INTO

TRAY

Beef Jerky Marinade

Note: Use this recipe on beef, venison or other game meats.

4 tablespoons soy sauce

4 tablespoons Worcestershire sauce

1 tablespoons tomato sauce

1 tablespoon grated ginger root (optional)

1⁄4 teaspoon black pepper (more pepper for hotter jerky)

1 tablespoon curry powder (optional)

2 cloves garlic

1⁄2 teaspoon salt

Marinate the meat for 4 to 6 hours, then drain. Place on trays to dry.

Drying Meat

Meats should be dried at 155°F (68°C). Depending on how thick the meat is cut, how heavily the dryer is loaded, and the humidity, it will take from 4 to 15 hours to dry.

Pat jerky with clean paper towels several times as it dries, to remove the oil which accumulates on the top of the jerky. When removing jerky from the dryer, wrap it in paper towels and let it stand for a couple of hours prior to packaging. Excess fat will be absorbed in the paper towels and shelf life will be extended.

Storage

Beef jerky that is stored on the shelf will start to go rancid at room temperature after 3 or 4 weeks. Refrigerate or freeze for longer storage.

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