Dehydrating Meats; Cooked Meats; Drying; Jerky - GooD4U Food Dehydrator Instruction Manual

Dehydrating meats

Cooked meats

A helpful tip is to use leaner cuts of meat and lower oil con-
tent fish
You can use fattier/high oil content meats but they will spoil
quicker
DO NOT DEHYDRATE PORK
Some leaner cured ham can be done

Drying:

Using cubed meat spread on your trays
Temp should be set at 145 degrees Fahrenheit initially
Towards the end you can turn down to 120 to 130 degrees
Fahrenheit for a more tender end result
Dry 6 to 12 hours
Meats will be tough to hard when done

Jerky

Slice the meat into 1/4 inch strips.
Cut across or with the grain depending on the texture desired
Layer the meat in a single layer in shallow pan
Pour chosen marinade over the strips so that they are covered
completely
Marinate from 6 to 12 hours for you can leave overnight
For best results store in vacuum sealed bags
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water to cool. Before drying blot with a towel to remove
excess water.

Electric Steamers:

This method is thought to be the best method for blanching.
This method will help retain nutrients, heighten flavors and
allow the foods most vivid colors to be brought out
Follow the electric steamers operating manual for blanch-
ing
Storage:
Storage of your dehydrated food should keep them safe
from insects and moisture.
Recommended storage is glass jars with tightly fitted lids,
Plastic zip lock bags and vacuum sealed bags are the rec-
ommended ways to store your foods.
You can use metal cans such as coffee cans cookie tins etc
to place your bags of food for added protection.
Your foods once dried should be in a dry, dark and cool
area.
Ideally, the temperature for food storage is 50 to 60 degrees
Fahrenheit This will protect the flavors and colors of your
foods from fading
Reconstitution:
If foods are properly dried they will rehydrate well. They
will retain their original aroma and flavor when handled
properly. Vitamin and mineral content will be retained as
well.
There are several methods to reconstitute foods. The most
important thing to remember is NOT to add any salt sugar
or spices during the first five minutes of reconstituting.
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