User Guide

Jerky:

Beef jerky

Makes: 250g

Preparation: 10 mins (+ 12 hours marinading time)

Drying: 5 hrs

500g beef fillet or sirloin, excess fat trimmed

½ cup soy sauce

½ cup Worcestershire sauce

1 teaspoon salt

1. Place beef in a shallow glass dish. Pour over combined sauces and salt. Cover

with plastic wrap and place in the fridge, turning occasionally, for 12 hours to

marinade. Drain. Discard marinade.

2. Use a large sharp knife to cut beef fillet across the grain into 5mm-thick slices.

Arrange beef on drying racks. Dry on 155°F for 5 hours, rotating racks halfway through

drying process, for 5 hours.

Fish Jerky

2 cups water

2 cups brown sugar

1 cup salt

¼ cup soy sauce

4 fillets firm white fish or salmon, skin removed

2 teaspoons paprika, optional

1. Combine water, sugar, salt and soy sauce in a saucepan over medium heat. Stir until

all sugar has dissolved. Set aside until room temperature.

2. Cut fish into 2cm thick strips. Place in cooled marinade. Cover and refrigerate overnight or for at least

6 hours.

3. Set Dehydrator to 145°F.

4. Drain salmon. Lay salmon across the Dehydrator shelves in a single layer.

5. Place in Dehydrator. Leave for 8 hours. Store in airtight container in refrigerator

for up to 1 week.

TIP: Remember if you are using salmon or any other high fat fish, the shelf life will be

significantly reduced.

TIP

• Choose lean meat without much marbling (fat distributed throughout meat).

IMPORTANT: Meat must be of the highest quality and marinated on day of purchase.

• Marinate the meat in its whole form and slice after marinating. The marinade needs to be salty (see

Beef jerky recipe) as this helps draw moisture from the meat reducing the water content and making the

meat safe to consume.