Use and Care Manual

15
14
Herb Drying Guide
Dry herbs at 95°F or 35°C.
Herb
Average
Drying Time Herb
Average
Drying Time
Basil leaves* 12–20 hours Mint leaves 9–14 hours
Bay leaves 5–7 hours Oregano leaves 9–12 hours
Chives 9–15 hours Parsley leaves 6–8 hours
Cilantro leaves 6–8 hours Rosemary leaves 8–12 hours
Dill leaves 3–5 hours Sage leaves 12–16 hours
Fennel 3–5 hours Tarragon leaves 5–7 hours
Marjoram leaves 9–12 hours Thyme leaves 4–6 hours
*Break veins to speed drying.
Drying Meat/Poultry
Homemade jerky is a avorful dried meat product that is especially popular with outdoor
sports enthusiasts because it is light and easy to transport. Jerky can be made from most
lean meat, including beef, pork, or venison,** or poultry.
Whenever handling meat, basic food safety precautions need to be observed:
• Wash hands thoroughly before and after handling raw food.
• Keep product refrigerated or frozen until ready to use.
• Raw meat/poultry and its juice should be kept away from other foods. Wash cutting
boards, utensils, counters, etc. with hot, soapy water after contact with raw meat. After
washing, sanitize with a solution of 1 tablespoon chlorine bleach per gallon of water.
Allow surface to air dry.
• Marinate meat/poultry under refrigeration. Discard marinade after meat is removed.
• Keep raw meat/poultry and dried jerky separate.
CAUTION! The United States Department of Agriculture (USDA) recommends that meat/
poultry be precooked prior to dehydrating or baked after dehydrating to reduce the risk of
foodborne illness.
WARNING! Any liquid or grease, including marinade, that drips into the base of the
unit may damage the product and/or cause smoking. Meat/poultry strips should
not be placed over the center hole or allowed to drape over the sides of the
trays. Ground meat should be 93% lean. If liquid or grease drips into the base and
smoking occurs, unplug unit immediately and discontinue use.
Preparing Jerky from Meat/Poultry Strips
Select lean meats such as beef and venison sirloin, rump, and round cuts; pork loin and
ham cuts; and poultry breast, thigh, and leg. Trim meat of visible fat, connective tissue, and
gristle. Remove skin and fat from poultry. Freeze meat/poultry until rm, but not solid, to
make slicing easier. Slice into strips that are ¼ inch thick, 1 inch wide, and 5 to 6 inches
long. Slice across the grain for a more tender jerky or with the grain for a chewier jerky.
Flavor the meat/poultry strips by marinating in your own favorite marinade, a commercial
marinade, or use the marinade recipe below. If desired, Presto
®
Jerky Seasoning* can also
be used to marinate the strips. Place marinade and strips in a resealable plastic storage
bag. Seal bag and shake to thoroughly coat the strips. Refrigerate for 8 to 12 hours. Turn
bag often to evenly coat the strips.
Refer to the CAUTION! note on page 14 about cooking the meat/poultry before or
baking after dehydrating. For a more desirable texture, bake after dehydration. Meat/
poultry that is precooked prior to dehydrating will have shorter drying times; however,
the end product will have a dry, crumbly texture. If cooking the meat before dehydrating
is preferred, follow the instructions below:
Cooking before dehydrating—After marinating, place strips and liquid marinade
into a shallow pan. If no liquid remains, add enough water to cover strips. Bring
liquid to a boil and boil for 5 minutes.
Remove strips from marinade and place in a colander to drain. Pat strips dry. Then
position them on dehydrator trays. Arrange strips close together but not overlapping.
The average drying time will be 4 to 8 hours. See “Determining Dryness” information on
page 16.
If you did not cook the meat/poultry prior to dehydrating, bake it after, following the
instructions below:
Baking after dehydrating—Preheat oven to 275°F. (For an accurate temperature
reading, check with an oven thermometer.) Remove jerky strips from dehydrator
trays and place on a baking sheet close together, but not touching. Heat jerky in
preheated oven for 10 minutes (jerky strips should be sizzling when removed from
the oven). Remove jerky from baking sheet and cool to room temperature.
Jerky Marinade†
1½–2 pounds of lean meat
¼ cup soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon hickory smoke avored salt
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon black pepper
Combine all ingredients in a small bowl and follow “Preparing Jerky from Meat/Poultry
Strips” instructions above.
**Venison or wild game meat that has been contaminated with entrails should not be used for making jerky.
*Presto
®
Jerky Seasoning sold separately (see page 18).
†Jerky Marinade recipe provided by “So Easy To Preserve,” 5th ed., 2006 Bulletin 989, Cooperative Extension Service,
The University of Georgia, Athens. Revised by Elizabeth L. Andress, Ph.D. and Judy A. Harrison, Ph.D., Extension Foods
Specialists.