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Meats and Fish
Preparing Jerky
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.
To prepare ground beef: Always use the lean-
est ground beef. You will need a jerky gun ac-
cessory to shape the ground beef into strips.
To prepare fish: filet, then cut into 2,5 cm strips.
To prepare meat: Select lean meats, (lean
flank or round steak makes great jerky). Trim
off all fat and connective tissue. Cut into strips
about 2,5 – 4 cm thick.
Note
For easier cutting, place meat in the freezer for
about 30 minutes to partially freeze. Turn over
and freeze 15 more minutes. Cut across the
grain into strips about 0,3 cm thick.
Seasoning Jerky
1
Season or marinate meat or fish from 1 / 2 hour
to overnight in the refrigerator. Increase the
marinating time for a stronger flavored jerky.
A simple salt solution marinade improves flavor
while reducing the potential of 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.
2
Meat may also be seasoned with salt, pepper,
garlic, onion powder, or other spices instead
of marinating. Because flavors intensify during
dehydration, use salt sparingly. However, sea-
son meat dried for jerky a little heavier than for
regular cooking.
3
Discard unused marinade that has been mixed
with meat.
Note
Doing ground beef jerky is slightly differ-
ent than other meat jerkys. Use the leanest
ground beef possible. Instead of a marinade
or a dry rub use a Jerky Spice mixture that
includes a cure. Mix this in with the ground
beef. Allow time for the ground beef and spice
to marinate. This not only provides enhanced
flavor but allows time for the cure to take
action. Follow instructions on the Jerky Spice
label.
To prevent dripping of marinade
1
Drain off any excess marinade
2
Blot as much excess moisture from food as
possible.
3
Tap the tray firmly on a towel to remove excess
moisture.
ENGLISH
4
Let drying trays sit away from dehydrator for 10
min., to let excess marinade drip off. (You may
want to place trays on a towel or paper towels
for easy cleanup.)
Beef
Lean cuts: Round,
Rump, Flank
Cook as for pot roast, until tender. Chill.
Remove all fat. Cut into cubes or strips.
Brittle
Chicken or
Turkey
White Meat
Cook by steaming or roasting. Chill.
Remove fat and hard skin. Cut or break
into pieces or cubes 1 – 1,5 cm thick, 5 cm
long. Season if desired.
Hard
Fish
Lean Fish
Clean fish by removing head, skin and any
bones. Steam fish without adding but-
ter. Cool. Break into pieces about 5 cm
square, not thicker than 1 – 1,5 cm. Must
not contain bones or skins. May be sprin-
kled with paprika, salt, pepper, onion and
garlic powder or other spices before drying.
Brittle
Meats
Cuts to Select
Preparation
Test for
Dryness
Here you can add your own notes on other kinds of meat and their respective dehydration times:
