Drying Jerky - Cook's Companion Turbo Food Dehydrator Manual

Herb Preparation
Ginger Leaves Rinse in cold water, pat dry.
Ginger Root Rinse, slice 3/8" or grate,
pat dry.
Marjoram Rinse in cold water, pat dry.
Leaves
Mint Leaves Rinse in cold water, pat dry.
Mustard Rinse in cold water, pat dry.
Seeds
Oregano Rinse in cold water, pat dry.
Leaves
Parsley Rinse in cold water, pat dry.
Rosemary Rinse in cold water, pat dry.
Leaves
Sage Leaves/ Rinse in cold water, pat dry.
Stem
Tarragon Rinse in cold water, pat dry.
Leaves
Thyme Leaves Rinse in cold water, pat dry.
Jerky can be made using a variety of lean meats, fish and
poultry. When making jerky from pork, chicken or turkey,
use precooked and processed meat. Be sure to dry meat
at the highest temperature. After drying, heat in your oven
at a temperature of 165º F (74º C) for 30 minutes to protect
against salmonella. When you are drying game meats,
freeze the meats for at least 60 days at 0º F(-18º C) before
drying to rid the meat of any diseases it might be carrying.
Then thaw meat, add seasoning and dry.
18
Average
Drying Time Uses
1-3 hours
2-6 hours
1-3 hours
20-24 hours
2-5 hours
15-18 hours
20-24 hours
20-24 hours
20-24 hours
20-24 hours
1-3 hours

DRYING JERKY

Soups
Meat, vegetables,
cookies and dessert
dishes
Italian, meat, fish, egg
and poultry dishes
Sauces, mint jelly &
lamb dishes
Corn beef, sauerkraut,
salad dressings and
cabbage
Italian, Greek, Mexican
and tomato dishes
Powder, use leaves for
flakes
Barbecue sauces,
poultry, meats, egg
dishes, lamb and
vegetables
Poultry, pork, lamb,
veal and fish dishes
Sauces, salads, fish
and poultry
Meat, fish, poultry
dishes, green beans,
beets, carrots and
potatoes