Food Preparation - Backyard Pro Butcher Series Instruction Manual

FOOD PREPARATION

Meat Preparation
Beef Jerky Lean flank or round steak slices about 1 to 1½
inches thick
Fruit Preparation
Apples Pear, core and cut slices or rings
Apricots Clean, cut in halves or in slices
Bananas Peel and cut into ⅛ inch slices
Berries Cut strawberries into ⅜ inch slice. Other
berries whole
Cherries Pitting is optional, or pit when 50% dry
Cranberries Chop or leave whole
Dates pit and slice
Figs Slice
Grapes Leave whole
Nectarines Cut in half, dry with skin side down. Pit when
50% dry
Orange Rind Peel in long strips
Peaches Pit when 50% dry. Halve or quarter with cut
side up
Pears Peel and slice
8
MEAT PREPARATION
(Set temperature from 145°F to 155°F / 63°C to 68°C)
FRUIT PREPARATION
(Set temperature at 135°F / 57°C)
Dryness Test Approx. Time (hrs.)
Slightly chewy but 6 to 15
not brittle
Dryness Test Approx. Time (hrs.)
Pliable 5 to 6
Pliable 12 to 38
Crisp 8 to 38
No moisture 8 to 26
Leathery 8 to 34
Pliable 6 to 26
Leathery 6 to 26
Leathery 6 to 26
Pliable 8 to 38
Pliable 8 to 26
Brittle 8 to 16
Pliable 10 to 34
Pliable 8 to 30