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EN: FRUITS AND VEGETABLES DEHYDRATOR |
Instruction Manual
meat should become tender and get the same size as it was before drying.
Select leaner beef for drying. The best to use cuttings or side parts, rather than neck, upper body parts or ribs.
Poultry preparation for drying
Before drying poultry meat, it must be boiled. It is recommended to steam or fry.
Fish preparation for dehydration
Before drying, it is recommended to steam or bake in the oven (bake for 20 minutes at a temperature of 200oC or until fully
cooked).
DRY MEAT PREPARATIONS
It is very important to cut the meat well. Remove all fat and all connection tissue. Fat makes dehydration difficult, while the
connection tissue makes the meat too heavy to chew.
To make it easier to cut, put the meat piece in the freezer for about 30 minutes so that it can freeze partially. Then turn it over
and freeze for another 15 minutes. Cut the meat lengthwise into 3 mm thick strips.
Marinate the strips for a minimum of 3 hours or overnight. The meat shall acquire unique flavor and at the same time shall be
more tender. Increase the time to marinate if you wish the meat to have a stronger aroma. The meat can be seasoned with
salt, pepper, garlic or onion powder, and other spices you like. Because the meat aroma and taste become more concentrated
due to drying, do not add too much salt and other spices. You can find many recipes for cooking dried meat - try different
ones to choose the most suitable for you.
The standard marinade consists of following ingredients:
1/2 cup soy sauce; 1 clove of garlic, finely chopped;
2 tablespoons brown sugar;
2 tablespoons ketchup;
1/2 cup Worcester sauce;
from one to one and 3/4 teaspoons salt;
1/2 teaspoon onion powder;
1/2 teaspoon ground pepper;
All ingredients should be well mixed. Pour the marinade and place the meat strips of meat on baking paper. Then arrange the
strips in the dehydrator sections. Dry the meat until the strips are enough dehydrated, it usually takes 2 to 8 hours.
RECIPES
BEEF
Products:
Beef 500 g
Soy sauce 100 ml
Spicy tomato sauce - 20 g
Spices.
Rinse the meat. Cut off all visible fat from the meat. Cut into 0.5 cm thick strips. Mix all other products in a bowl and add the
strips to the mixture. Cover and refrigerate for 6-8 hours or overnight. Drain all the excess marinade. Arrange the beef strips
in each dehydrator tray and cover with the lid. Set the temperature to 70° C and turn on the dehydrator for 6-10 hours. Use as
many trays as needed.
TURKEY MEAT
Products: