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Food Safety Tips
• For food safety, to help ensure any bacteria present are destroyed,
choose pretreatment or post treatment from below:
• Pretreatment of Meat Prior to Dehydrating – Heat oven to 175°C.
Drain and discard marinade from meat. Pat dry with paper towels
and place meat in a single layer, leaving a space around each
piece on baking sheet. Bake 5 to 10 minutes or until internal
temperature reaches 70°C. Poultry must reach 75°C. NOTE: This
method may reduce drying time and may result in a drier texture.
• Post Treatment of Meat After Dehydrating – Heat oven to
135°C. Line a large baking sheet with foil. Place jerky in a single
layer, leaving a small space around each piece. Bake for 10 to 12
minutes. Cool completely on a wire rack. Pat jerky dry with paper
towels to remove any surface fats before storing.
• Marinating meats helps with the flavor and texture of jerky. Do not
marinate meat longer than recipe or package directions call for.
TIP: Post treatment of meat after dehydrating may result in a more
desirable jerky texture. Try each treatment to determine which jerky you
like best.
• Never dehydrate meats with fruits and vegetables, due to cross-
contamination of foods. Meats dry at a different temperature from
fruits or vegetables.
• All dehydrated foods must be cooled completely before storing.
• For food safety, complete the food drying process. Do not start and
stop the process for longer than 5 minutes. You may pause the
process to check on the food's dryness or to remove dehydrated
pieces.
• Label and date all containers of dried foods.
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