DR3773_IM
30.03.21
38
Beef Jerky
Meat types with low fat content are generally suitable for the
production of dried meat.
Theoretically, meat types with higher fat content, such as
mutton, duck, goose, or marbled beef also can be used.
Dried meat or jerky prepared in this fashion will only keep
for a few days, however.
Low-fat
High-fat
Type of Meat
Fat per
100 g Type of Meat
Fat per
100 g
Beef fillet
4 g
Mutton
12 g
Lean pork
6 g
Duck
14 g
Saddle of venison
3 g
Goose
20 g
Chicken breast
1 g
Marbled beef
18 g
Turkey
3 g
Lamb
13 g
• 1 kg of meat will produce approximately 350 g of beef
jerky.
•
The meat should have a thickness of 3 – 5 mm and a
width of 3 – 4 cm.
• Mix the meat with a marinade and allow it to sit overnight.
• Dab the meat dry using a paper towel.
Meat
• Lean, well-hung meat is best suited for dehydrating.
• Wash and dry the meat thoroughly.
• Remove the skin, tendons and fat from the meat.
•
Cut 2 – 4 mm thin slices.
TIP: It is easier to cut partially frozen meat into thin
slices. Or use meat rolls.
•
Cut the slices in 2 – 3 cm thin strips.
• Marinade the meat with a seasoning mix of your choice.
Let the meat for at least 6 – 8 hours marinade in the
refrigerator.
• Before you place the meat in the dehydrator, squeeze
the marinade with pressure out of the meat. Dab it dry
with paper towels.
Animal Nutrition
The dehydrator is also suitable for the production of pet food
and animal feed. The following types of meat are suitable
for this purpose:
• Turkey
• Lean beef
• Chicken
• Giblets, such as hearts and livers
• Belly
• Goulash
Temperatures and Dehydrating Times
Food
Temperature
in °C
Dehydrating
Time in Hours
Fruits
55 – 65
5 – 21
Pineapple
10 – 21
Apples
5 – 12
Apricots
10 – 18
Bananas
8 – 12
Pears
8 – 12
Dates
5 – 7
Figs
5 – 7
Mango
10 – 20
Oranges
8 – 20
Plums
10 – 18
Grapes
12 – 21
Vegetables
55 – 70
2 – 12
Turnip cabbage
6 – 10
Leek
6 – 10
Carrots
6 – 8
Peppers
8 – 12
Celery
6 – 10
Mushrooms
40
5 – 6
Meat
60
6 – 12
Beef Jerky
45 – 70
6 – 12
Fish
60
8 – 11
Herbs
40
2 – 3
Storage of Dried Foods
After dehydrating, let the foods cool down completely before
storing them in closed vessels.
To ensure an optimal durability, the proper storage plays an
important role. Protect the dried foods from humidity. Airtight
lockable boxes or jars are best suitable. You can also use
resealable plastic bags with Zipper ® or bags sealed with a
vacuum sealer.
If moisture becomes visible in the vessel, the foods must
definitely be dried again.
The vessels should be stored in a cool room and be pro-
tected from light.
Properly dried and stored foods can be kept for up to one
year.
