Nesco FD-75A Recipes & Instructions page 21

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Marinate cut meats in store-bought or your own recipe marinade for 4 to 8 hours in
the refrigerator before drying. NESCO
also be used to marinate by mixing one package of cure, one package of
spice/seasoning and 1/4 to 1/2 cup of water per pound of meat. Marinating adds
flavor as well as tenderizes. The longer the meat marinates, the more flavorful the
jerky. If you use your own recipe, be sure to use a curing spice combination that
includes Salt, Sodium Nitrite to prevent bacterial growth during the initial stages of
drying. Cure packs can be obtained by calling our Customer Satisfaction at
800-288-4545.
To make jerky from ground meat, choose 85% to 90% lean meat. Beef, venison,
buffalo and turkey are the most popular choices. Ground meat jerky is easier to
make, dries faster, and is less expensive and easier to chew than jerky slices.
Add one package each of jerky seasoning mix and cure per pound of ground
meat. Mix well and form into strips by using our Jerky Works
press. Place on trays and dry.
Easy Homemade Jerky
from Lean Ground Meat using the
Jerky Works
www.nesco.com
4/25/11
® /American
BEEF JERKY MARINADE
™ Accessory
Note: Use this recipe for beef, venison or other
game meats.
1 Lb. sliced meat
4 Tbsp. soy sauce
Mix in 4 Tbsp. worcestershire sauce
spice and
1 Tbsp. tomato sauce
cure
1 Tbsp. grated ginger root (optional)
1/4 tsp. black pepper
(cayenne pepper for hotter jerky)
1 Tbsp. curry powder (optional)
2 Cloves garlic
Fill Jerky
OR;
Works ™
1 Packet NESCO
Jerky gun
1 Packet jerky cure
1/4 Cup water
Marinate the meat for 4 to 6 hours, then drain.
Extrude
Place on trays to dry.
meat on
tray
ENJOY!
6:31 AM Page 21
® Harvest Jerky seasonings can
TM Kit or a cookie
® /American Harvest
Original jerky seasoning.
®
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