Meat And Fish Dehydration - Klarstein Fruit Jerky 8 Manual

Feel free to experiment with your recipes. Single fruit flavours will work just fine, but
there are lots of various fruit combinations that combine to make flavourful snacks. These
include:
• Strawberry-Banana
• Strawberries-Rhubarb
• Pineapple-Peach
• Apple-Cinnamon

MEAT AND FISH DEHYDRATION

Dried meats are best when made for upcoming camping and backpacking trips. When
reconstituted they yield a tasty meat, somewhat like fresh cooked.
Note: Except for jerky, cooking of all meats and fish before drying is required to
ensure safety. Do not store dried meat, fish or poultry longer than two months.
Use only very lean meats and cut away as much fat as possible. Meat should be
marinated before drying to add flavour and also to tenderize it. The marinade should
contain salt, which helps extract water from the meat and also helps preserve it, but it
should not have any oil. Most marinades contain some sort of acid (like tomato sauce or
vinegar) because the acid breaks down the fibers making the meat more tender.
Slicing meat while partially frozen will be easier, especially if you wantvery thin slices.
A food processor or a specialized meat slicer can do a great job. You can also tell your
butcher that you are making dried meat or jerky and they will be glad to thin slice it for
you.
When drying meat or game for stews, soups, etc., remember that these types of meats
must be cooked prior to drying. Cook, cut into small cubes and place in the dehydrator.
Dry until all moisture has been removed, approximately 2 to 8 hours. When ready to use
in your favourite stew, simply rehydrate by soaking in water or broth for at least 1 1/2
hours, or until tender and about the size they were before dehydrating.
• Honey-Cranberry-
Orange
• Pineapple-Orange
• Pineapple-Apricot
• Raspberry-Apple
• Raspberry-Banana-
Coconut
• Mixed Berry
• Apple-Blueberry
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