Use and Care Manual
ENGLISH INSTRUCTIONS
10
Wrap jerky/snack sticks in aluminum foil and store in a thick plastic food
storage bag, or place jerky/snack sticks in a jar with a tight lid. Avoid
storage in plastic containers or bags without wrapping in aluminum foil or
wax paper rst. Jerky/snack sticks should be stored in a dark, dry, place
between 50-60°F (10-15.6°C). You can store properly dried jerky/snack
sticks at room temperature for 1 to 2 months. To extend the shelf life to
up to 6 months, store jerky/snack sticks in the freezer. Be sure to label
and date all packages.
• While it is not necessary to reconstitute dried foods, it can be done with
ease. Vegetables can be used as a side dish or in recipes very effectively
after being reconstituted in the following way.
• Soak vegetables in cold, unsalted water for 3-7 minutes before cooking. If
planning to soak the food any longer, it should be placed in the refrigerator
while soaking. After soaking, it is best to cook the vegetables in the same
water in which they soaked. Simply bring the water to a boil and cook the
vegetables until tender.
• Generally 1 cup of dried vegetables will result in about 2 cups after
reconstitution. Fruits reconstitute at a ratio of approximately 1:1-1/2 cups.
• Reconstitution time will vary depending on the thickness of the dried
food and the temperature of the water used. Soaking the food in warmer
water will speed up the process, however, it may result in loss of avor.
STORING JERKY
RECONSTITUTION
If you are using a marinade, shake off excess liquid from the meat before
spacing it evenly in single layers, approximately 1/4”-1/2” (0.6-1.5 cm)
apart, on the Dehydrator Racks.
IMPORTANT NOTE: DO NOT place jerky over the center hole of the
Racks. This will impede airow to the center of the Cabinet and could
result in uneven drying.
Dry meat at 145-150°F (62.7-65.6°F) for 4-7 hours. You may need to
blot fat droplets from the surface of the meat occasionally, using a paper
towel. Drying times may vary based on many circumstances including but
not limited to: the relative humidity of the room, the temperature of the
meat at beginning of drying process, the amount of meat in the dehydrator,
leanness of meat, etc. Always allow jerky to cool before taste testing.
MAKING JERKY