Jerky Recipes - Ronco Beef Jerky User Manual And Recipes

Jerky reCiPes for meaT and fish
Normally raw meat is used for jerky. However, cooked meat as well
as raw meat may be dehydrated for later reconstitution. Cut meat
to size for recipes before dehydration. You'll find that meat is much
easier to work with when it's cut to size before it is dehydrated and
becomes crispy.
use CauTion when making jerky from raw chicken or turkey
due to food borne bacteria, like salmonella, that may be present
in the poultry when you purchase it.
It is extremely important that both raw chicken and turkey not exceed
1/4˝ thickness. Marinade must thoroughly permeate the meat (soak
for 10 minutes). Do not pat dry or remove any of the marinade sauce.
Make absolutely sure that you follow all instructions precisely. Do not
consume any food that tastes, smells or looks improper, especially
jerky. Wash hands and utensils well.
It is recommended that raw meat be boiled/blanched at 160°F
before dehydrating.
raw meat for beef Jerky: Any kind of beef is good for making Beef
Jerky. The secret is to trim off all of the fat before slicing. In many
cases, your local supermarket butcher will slice the selected meat for
you free of charge. We suggest meat be sliced about 1/8˝ - 1/4˝ thick.
If meat is slightly thicker, increase marination time.
Marinate using the recipe below, or one of our Ronco Jerky Marinades.
Add crushed chili pepper if you like it hot. Marinate the meat for 5-10
minutes. Thicker cuts of meat will need to marinate considerably lon-
ger. It is important that the marinade permeate the meat thoroughly.
Place one layer of meat on each tray. If you like slightly thicker slices,
then increase the drying time accordingly. Store in clean jars with
tight lid or use resealable plastic storage bags.
easy homemade Jerky from ground meat using the Jerky kit
To make jerky from ground meat, choose 80% to 90% lean meat.
Beef, venison, buffaio and turkey are the most popular choices.
Ground meat jerky is easier to make, dries faster, and is less expen-
sive. It is also easier to chew than jerky slices. You can use any of
the jerky recipes or create your own seasoning. Mix your marinade
or seasoning well and form into strips by using the inluded Jerky Kit.
Extrude onto trays and dry.
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