User Guide

10
Packaging and Storage
After cooling, pat jerky with paper toweling to remove any fat droplets which may form on the jerky. Follow “Packaging and Storage”
information on page 4. Jerky can be stored 1 to 2 months at room temperature. However, to maintain the best flavor and quality, store
in the refrigerator or freezer.
Jerky Marinade*
1½–2 pounds of lean meat
¼ cup soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon hickory smoke-flavored 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 Strips” instructions on page 9.
Care and Cleaning
1. Remove plug from wall outlet before cleaning.
2. Wash the dehydrator trays and cover in warm water and a mild detergent or wash in a dishwasher. The fruit roll trays and the mesh
screens should be washed in warm, sudsy water. Do NOT wash these parts in a dishwasher. If necessary, a soft brush may be used
to loosen dried on food particles. Do not use steel wool scouring pads or abrasive cleaners on any of the dehydrator parts.
3. Wipe the dehydrator base with a soft, damp cloth. DO NOT IMMERSE THE DEHYDRATOR BASE IN WATER OR OTHER
LIQUID.
The screen which covers the center hub on the dehydrator platform lifts off for cleaning. Periodically, or as needed, clean the screen
to keep it free of obstructions. Wash in warm water, dry thoroughly, reposition over hub, and snap in place.
Storing the Dehydrator
Before stacking the trays onto the base for storage, turn the base upside down and wrap the cord around the center hub, securing the cord
under the clips.
For compact storage, stack the trays onto the base so all of the trays with handles are upside down (raised ribs facing up) and all of the
trays without handles are smooth side up. Once all of the trays are stacked onto the base, turn the cover upside down and place on top
of the trays.
* 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.