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Jerky Recipes
Normally raw meat is used for jerky. However, cooked meat
as well as raw meat may be dehydrated for later rehydration.
Cut meat to size for recipes before dehydration. You’ll find
that meat is much easier to work with when its cut to size
before it is dehydrated and becomes crispy.
USE CAUTION when making jerky from raw chicken or turkey
due to food borne bacteria, like salmonella, that may be
present in the poultry when you purchase it.
It is extremely important that both raw chicken and turkey not
exceed 1/4” thickness. Marinade must thoroughly soak into
the meat (soak for 10 minutes).
Do not pat dry or remove any of the marinade sauce. Make
absolutely sure that you follow all instructions precisely. Do
not consume any food that tastes, smells, or looks improper,
especially jerky.
Wash hands and utensils well. It is also recommended that
raw meat be boiled/blanched at 160 degrees Fahrenheit.
Raw Meat for Beef Jerky:
Any kind of beef is good for making Beef Jerky. The secret
is to trim off all of the fat before slicing. In many cases, your
local supermarket butcher will slice the selected meat for you
free of charge. We suggest meat be sliced about 1/8”-1/4”
thick. If meat is slightly thicker, increase the marinating time.
Marinate using the recipe below, or one of our Jerky
Marinades. Marinate the meat for 5-10 minutes. Thicker
cuts of meat will need to marinate considerably longer. It is
important that the marinade soak into the meat thoroughly.
Place one layer of meat on each tray. If you like slightly thicker
slices then increase the drying time accordingly. Store in
clean jars with tight lid or use resealable plastic storage bags.
Summary of Contents for Turbo Food Dehydrator
Page 19: ...19 Fruit Recipes...
Page 25: ...25 Vegetable Recipes...
Page 31: ...31 Jerky Recipes...
Page 35: ...35 Arts and Crafts...
