Techniques and Recipes

Oven “Sun-Dried” Tomatoes
Preserve the peak sweetness of a summer-ripe tomato to enjoy year round.
INGREDIENTS
– 7 pounds ripe roma, grape, or
cherry tomatoes, cored and halved
PREPARATION METHOD
1. Set oven racks at positions “1,” “3,” and “5.” 2. Place about 7 tomatoes
each, skin side down, on three Wolf dehydration kit wire racks. Place
prepared racks in oven. 3. Set the door stop included with your
dehydration kit on the oven door latch. 4. Set oven to 140°F Dehydrate
Mode and dehydrate for about 12 hours or until tomatoes are partially
dry but pliable and leathery to the touch. 5. Remove from oven and
allow to cool. Store in an airtight container in the refrigerator.
RACK POSITION COOK TIME
1, 3, AND 5 12 HOURS
SPECIAL SUPPLIES
– Wolf dehydration kit (available for
purchase at your appliance dealer)
PREPARATION METHOD
1. In a large bowl, combine all marinade ingredients and mix well to combine. 2. Drop each piece of beef
into the marinade individually to ensure an even coating. 3. Once all the beef is submerged in the marinade,
cover bowl and let marinate in the refrigerator for at least 3–4 hours or overnight. 4. When ready to
cook, drain o excess marinade and lightly pat beef dry with a paper towel. 5. Lay strips out fl at on Wolf
dehydration kit wire racks. The edges of the beef can touch but should not overlap or be folded in any way.
6. Set oven racks at positions “2” and “4.” Place the dehydration kit wire racks in oven. Place the solid pan at
rack position “1” to catch any drips. 7. Set the door stop included with your dehydration kit on the oven door
latch. Set oven to 150°F Dehydrate Mode and dehydrate for 1 hour. 8. After an hour, fl ip meat and rotate the
racks. 9. Continue cooking until the meat develops a sti , leathery texture, about 5–6 hours. Thicker cuts of
meat can take an additional 3–5 hours to dehydrate. 10. Continue fl ipping and rotating meat every 1–2 hours
to ensure the jerky has a uniform texture. 11. Cool and then store in an airtight container. The jerky can also
be stored in the refrigerator or freezer. Store in an airtight container in the refrigerator.
Beef Jerky
You will need the Wolf dehydration kit accessory to prepare this recipe. Additionally, we recommend
having the beef sliced by a butcher at time of purchase, rather than attempting it by hand. A butcher
ensures thin, even slices—the key to achieving perfect texture.
MAKES RACK POSITION COOK TIME
8 SERVINGS 2 AND 4 5–6 HOURS
Base marinade
– ¼ cup soy sauce
– ¼ cup Worcestershire sauce
– 2 tablespoons water
– 1 tablespoon onion powder
– 2 teaspoons kosher salt
– 2 teaspoons garlic powder
– 1 teaspoon celery salt
– 1 teaspoon black pepper
– 1 teaspoon brown sugar
Teriyaki
– 1 tablespoon freshly grated ginger
– 1 tablespoon freshly grated garlic,
replaces garlic powder in base marinade
– 2 teaspoons brown sugar
– 1 teaspoon Korean chili paste
– ½ teaspoon sesame oil
– Zest of 1 orange
– Juice of 1 orange
Barbecue
– 2 tablespoons barbecue sauce
Jalapeño
– 1 jalapeño, fi nely minced
– 1 tablespoon agave syrup
– 1 teaspoon paprika
– 1 teaspoon chipotle powder
SPECIAL SUPPLIES
– Wolf dehydration kit (available for
purchase at your appliance dealer)
Flavor variations
Add the following ingredients to the base marinade to achieve your favorite variation:
INGREDIENTS
– 2–2½ pounds beef round, thinly sliced
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MODES Dehydrate