Inspiration Guide

*The Ninja dehydrating rack is sold separately on ninjaaccessories.com.
** If the Ninja Cook & Crisp Layered Insert is not included with your unit,
it can be purchased on ninjaaccessories.com.
BEEF JERKY
PREP: 15 MINUTES | MARINATE: 8 HOURS | COOK: 5–7 HOURS 15 MINUTES | MAKES: 4 CUPS (8 OUNCES) DRIED JERKY
BEGINNER RECIPE
DIRECTIONS
1 Whisk together all ingredients, except beef.
Place mixture into a large resealable plastic bag.
2 Place sliced beef in bag with seasonings and
rub to coat. Marinate in refrigerator for at least
8 hours or overnight.
3 Strain meat; discard excess liquid.
4 Lay meat slices flat on the Ninja® dehydrating
rack* or Ninja Cook & Crisp™ Layered Insert**.
Arrange them in a single layer, without any slices
touching each another.
5 Place dehydrating rack or Cook & Crisp Layered
Insert in Cook & Crisp Basket. Place basket in pot
and close crisping lid.
6 Press DEHYDRATE, set temperature to 155°F, and
set time to 7 hours. Select START/STOP to begin.
7 Jerky will be pliable and soft after 5 hours,
continue cooking for up to 7 hours if crispier jerky
is desired.
8 When cooking is complete, remove dehydrating
rack or Cook & Crisp Layered Insert from pot.
Transfer jerky to an airtight container.
INGREDIENTS
1
/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons dark brown sugar
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 teaspoons kosher salt
1
1
/2 pounds (24 ounces) uncooked beef eye
of round, cut in
1
/4-inch slices
*The Ninja multi-purpose pan is sold separately on ninjaaccessories.com.
CHEDDAR CORN BREAD
PREP: 10 MINUTES | COOK: 20–25 MINUTES | MAKES: 8 SERVINGS
INTERMEDIATE RECIPE
DIRECTIONS
1 Place the Ninja® multi-purpose pan* (or an 8-inch
baking pan) on the reversible rack, making sure
rack is in the lower position. Place rack in pot.
Close crisping lid. Preheat the unit and pan
by selecting BROIL and setting the time to
10 minutes. Select START/STOP to begin.
2 In a medium bowl, whisk together the flour,
cornmeal, sugar, baking powder, and salt.
3 Add egg, milk, and oil to the dry ingredients
and whisk to combine. Add cheese and stir
to incorporate.
4 Once unit and pan have preheated for 10 minutes,
open lid and spray pan with cooking spray. Pour
batter into pan.
5 Close crisping lid. Select BAKE/ROAST, set
temperature to 350°F, and set time to 25 minutes.
Select START/STOP to begin. Bake for at least
20 minutes, until corn bread is golden brown,
and a wooden toothpick inserted in center
comes out clean.
6 When cooking is complete, remove rack with
pan from unit and let cool on a cooling rack
for 5 minutes before serving. If desired, toast
thick slices of corn bread in butter using the
SEAR/SAUTÉ (MD:HI) setting.
INGREDIENTS
1
1
/4 cups all-purpose flour
3
/4 cup cornmeal
1
/4 cup sugar
2 teaspoons baking powder
2 teaspoons kosher salt
1 egg
1 cup whole milk
1
/4 cup canola oil
1 cup shredded cheddar cheese
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Questions? ninjakitchen.com
TIP When dehydrating meat or poultry, make sure to
trim o all fat before dehydrating. Fat does not
dry out and could turn rancid.
Everyday Basics60