Drying Meat - ElectrIQ EDFD06 User Manual

Marjoram Leaves Rinse in cold water, pat dry
Mint Leaves Rinse in cold water, pat dry
Mustard Seeds Rinse in cold water, pat dry
Oregano Leaves Rinse in cold water, pat dry
Parsley Leaves/stem Rinse in cold water, pat dry
Rosemary Leaves Rinse in cold water, pat dry
Sage Leaves/stem Rinse in cold water, pat dry
Tarragon Leaves Rinse in cold water, pat dry
Thyme Leaves Rinse in cold water, pat dry

Drying Meat

Meat must be always cured or pre-cooked before dehydrating. Dehydrated meat will taste better when cured
first. Meats should be always dried at 70℃. Depending on how thick the meat is cut, how heavily the dryer is
loaded, and the humidity, meat strips take from 4 to 15 hours to dry. Always use lean meat when dehydrating.
Pat meat strips with clean paper towels several times as it dries, to remove the excess oil that accumulates on
the top of the meat strips. When removing meat strips from dehydrator trays, wrap it in paper towels and let
it stand for a couple hours prior to packaging. Excess fat will be absorbed in the paper towels and the shelf life
will be extended.
Storage
Beef meat strips that are stored un-refrigerated will start to go rancid at room temperature after 3 to 4
weeks. Refrigerate or freeze for longer storage or until ready to go on a trip or camping. If any ice crystals
have formed inside bag, re-package in a dry container. If meat strips are dried thoroughly, it will last for
several weeks in the outdoors or while traveling. All types of meat strips must be dried sufficiently to avoid
mould. If mould is found inside a storage bag of meat strips, the whole container must be thrown away.
Drying Cooked Meats
If you are drying meats for other purposes than jerky such as for stew, sandwich spreads or stroganoff, the
meat should be tender and high quality. It must be cooked so it will not be tough and chewy when
reconstituted. Using the remainder of a dinner roast or leftover steak saves the step of precooking the meat.
Dehydrate those leftovers for snacks, backpacking and camping meals.
Italian, meat, fish, egg & poultry
1-3 hrs 40℃
dishes
20-24 hrs 40℃ Sauces, mint jelly & lamb dishes
Corned beef, sauerkraut, salad
2-5 hrs 40℃
dressings & cabbage
Italian, Greek, Mexican & tomato
15-18 hrs 40℃
dishes
20-24 hrs 40℃ Powder, use leaves for flakes
Barbecue sauces, poultry, meats,
20-24 hrs 40℃
egg dishes, lamb, & vegetables
Poultry, pork, lamb, veal & fish
20-24 hrs 40℃
dishes
20-24 hrs 40℃ Sauces, salads, fish & poultry
Meat, fish, poultry dishes green
1-3 hrs 40℃
beans, beets, carrots, & potatoes
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