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EXPANDABLE 528
D E H Y D R A T O R
Owner's Manual User Guide
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Season or marinate meat or fi sh from ½ hour to overnight in the
refrigerator. Increase the marinating time for a stronger fl avored jerky.
A simple salt solution marinade improves fl avor while reducing the
potential of spoilage. Most barbecue marinades may be used, as long as
they contain no oil. Adding lemon juice to the marinade will help preserve
redness. Vinegar added to a marinade will soften the wild taste of game
meats.
•
Meat may also be seasoned with salt, pepper, garlic, onion powder,
or other spices instead of marinating. Because fl avors intensify during
drying, use salt sparingly. However, season meat dried for jerky a little
heavier than for regular cooking.
•
Discard unused marinade that has been mixed with meat.
NOTE: Doing ground beef jerky is slightly different than other meat
jerkys. Use the leanest ground beef possible. Instead of a marinade or
a dry rub use a Jerky Spice mixture that includes a cure. Mix this in with
the ground beef. Allow time for the ground beed and spice to marinate.
This not only provides enhanced fl avor but allows time for the cure to take
action. Follow instructions on the Jerky Spice label.
To prevent dripping of marinade:
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Drain off any excess marinade
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Blot as much excess moisture from food as possible.
•
Tap the tray fi rmly on a towel to remove excess moisture.
•
Let drying trays sit away from dehydrator for 10 minutes, to let excess
marinade drip off. (You may want to place trays on a towel or paper
towels for easy cleanup.)
Soy Marinade
Marinates about 1½ pounds beef
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¼ cup soy sauce
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2 Tbsp honey
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½ tsp dry mustard
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¼ tsp garlic powder
Combine ingredients in bowl.
Add thinly sliced meat. Marinate
30 minutes, turning occasionally.
20
Seasoning Jerky
SEASONING JERKY
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