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Фрагмент инструкции
Brittle JERKY Jerky is the only meat to be placed uncooked in the dehydrator. Your L’EQUIP Expandable Dehydrator quickly turns thin strips of seasoned meat into a hearty snack. It is recommended that pork not be dried for jerky, as the drying temperature is not high enough to kill harmful bacteria. NOTE: Start Jerky at 153° (highest setting). Halfway through decrease temperature to 140°-145° and dry until desired texture is reached. Jerky generally takes 6-10 hours to dry. This is a general guideline. Drying times may vary. Dehydrate until strips are dry, but can be bent without breaking. Jerky should be tough (slightly chewy), not brittle, with no evidence of moisture. 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 leanest ground beef. You will need a jerky gun accessory to shape the ground beef into strips. • To prepare fish: filet, then cut into 1” 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 1”-1.” 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 1/8” thick. 19 EXPANDABLE 528 DEHYDRA TOR Owner’s Manual User Guide Seasoning Jerky EXPANDABLE 528 DEHYDRA TOR Owner’s Manual User Guide Seasoning Jerky SEASONING JERKY • Season or marinate meat or fish from . 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. • Meat may also be seasoned with salt, pepper, garlic, onion powder, or other spices instead of marinating. Because flavors intensify during drying, use salt sparingly. However, season meat dried for jerky a little heavier than for regular cooking. • Discard unused marinade that has been mixed with meat. NOTE: Doing ground beef jerky is slightly different 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 beed 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: • Drain off any excess marinade • Blot as much excess moisture from food as possible. • Tap the tray firmly on a towel to remove excess moisture. • Let drying trays sit away from dehydrator for 10 minutes, to let excess marinade drip off. (You may want to place trays on a towel or paper towels for easy cleanup.) Soy Marinade Marinates about 1. pounds beef • . cup soy sauce • 2 Tbsp honey • . tsp dry mustard • . tsp garlic powder Combine ingredients in bowl. Add thinly sliced meat. Marinate 30 minutes, turning occasionally. 20 Vegetables VEGETABLES Dried vegetables are very versatile. Use them to make soups, stews, souffles, casseroles, and dips. They can also be used in recipes calling for fresh or canned vegetables. Preparation: • Select fresh, firm, ripe vegetables that are free from blemishes. Tender green beans, corn and peas are preferred. Celery, carrots and peppers should be crisp. Dry as soon as possible after picking to retain the most nutrients. • Wash vegetables thoroughly in cold water before processing. • Trim, core, peel, slice or shred vegetables. • If cutting vegetables into slices make sure they are a uniform size. .”- .” are best for drying. • See section on PRETREATING for information about vegetables that need to be steamed/blanched before drying. Some vegetables require no pretreatment. Blanching decreases drying time. • Spread vegetables in a single layer, unless shredded or grated. • Dry vegetables until there is no visible sign of moisture and they are brittle, hard, or crisp. Peas should shatter when hit with a knife. • If using more than 4 trays, rotate once or twice during drying time. Vegetable Powders: Vegetables may be pureed, dried as leathers, and then powdered for making juices, soup bases, dips, salad dressings, or baby foods. Dehydrate vegetable leather until very brittle. Immediately powder small amounts at a time in a dry blender or coffee grinder. Brittle, sliced or chopped vegetables can also be powdered. Powders must be stored in airtight containers to avoid clumping. For example, reconstitute powdered tomatoes with water until they are the consistency you desire. Adding a small amount of water makes a great tomato paste, adding more water makes a a great to...
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