Drying Meat - Westfalia 52 14 19 Instruction Manual

Preparation
1. Wash meat and trim excess fat, sinew and bones.
2. The meat must be fresh! Slice the meat into strips. Marinate the meat for
6 – 8 hours before drying.

Drying Meat

1. Evenly spread meat on the racks. Do not put one piece on top of another.
2. Only use up to 90% of the rack's capacity to allow air to circulate freely.
3. To use the dehydrator efficiently, remove not-needed racks. If you notice
uneven drying, switch off the dehydrator and move the bottom rack up and the
top rack down. The uninterrupted drying time for meat is 8 – 10 hours.
Storing
1. Cool down meat before storing as condensation in the container causes
mildew.
2. Always make a dryness test. Switch off the dehydrator before taking test
pieces. Drying meat looks like leather.
3. Check the content for moisture after drying. If moisture appears, dry it again.
4. Use dry glass jars with metal screw. Store meat in cool places. The ideal
storing temperature is 5 – 20 °C.
Drying Meat
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