Food Storage; Recipes; Beef Jerky; Tuna Jerky - Waring DHR30 Operation Instruction Manual

FOOD STORAGE
PACKAGING
In order to keep well, dried foods must be carefully
packaged. Pack dried foods in plastic freezer
bags, squeez-
ing out as much air as possible. (You can also use heat-seal-
able bags.) Store plastic bags inside airtight metal, plastic or
glass containers. When you store foods in rigid containers
without putting them into freezer bags first, you expose the
dried foods to air, which will negatively impact them. Vacu -
um packaging will greatly extend the shelf life of your dried
foods - equipment for home use can be found in
some stores.
STORAGE CONDITIONS
Store appropriately packaged dried foods in a cool, dark
place. The colder the food is kept, the longer the quality will
be maintained. For every 18°F drop in temperature, the shelf
life increases 2 to 3 times, so if you have room in a refrigera-
tor or freezer, keep your dried foods there. If not, find the
coolest place in your home to store dried foods. Light also
causes the quality and nutritive value to deteriorate, so
keep dried foods in opaque or dark colored containers.
SHELF LIFE
Because fruits have a naturally high sugar and acid
content, they dry well and store for longer periods of time
than vegetables. When properly packaged and stored at
room temperature or below (70°F or less), most fruits will
maintain a high quality and nutritional value up to a year.
Most vegetables are best when eaten within six months.
FRUITS AND VEGETABLES KEPT BEYOND THE
RECOMMENDED TIME MAY NOT BE AS NUTRITIOUS
OR TASTE AS GOOD, BUT WILL NOT SPOIL UNLESS
THE PACKAGING IN NO LONGER INTACT.
13
RECIPES
Beef Jerky
8 servings
1 1 12 pounds flank steak
%
cup Worcestershire sauce
2 tablespoons Liquid Smoke
% cup light soy sauce
2 tablespoons light brown sugar
2 cloves fresh garlic
% teaspoon fresh ground black pepper
Place meat on a plate and freeze for 1 hour. This will make it easier to slice the meat
into thin strips. Slice meat into 14 -inch wide strips , cutting again st the grain. Combine
remaining ingredients . Marinate beef strips for a minimum of 30 minutes in the
refrigerator. Place strips on the racks. Do not overcrowd; leave enough space so that
pieces are not touching . Cover and dehydrate on medium for 8 hours, or until desired
doneness, flipping strips once about halfway through . Depending on the uniformity of
the strips, the racks may require rotating throughout the dehydrating process, as
bottom racks will dehydrate fa ster than top racks . Store beef jerky in an airtight
container in the refrigerator or freezer.
Nutritional information per serving:
Calories 165 • carb. 6g • pro. 18g • fat 7g • sal. fat 3g
• chol. 34mg • sod. 423mg • calc. 39.9mg • fiber Og
Tuna Jerky
6 servings
pound fresh t una steak
tablespoon fresh, grated ginger
2 teaspoons crushed fresh garlic
% cup light soy sauce
% cup orange juice
2 tablespoons rice wine vinegar
1 teaspoon light brown sugar
Pla ce the tuna steak flat on a c utting board and cut in half. Plac e the tuna on a plate
and freeze for 1 hour. This will make it easier to cut the tuna into thin strips. Stand tuna
up with flat, cut edge on the board . Slice into '/l-inch pieces, then cut into about 1- inch
wide strips. Combine ginger, garlic, soy sauce, orange juice, rice wine vinegar and
brown sugar. Marinate tuna for a minimum of 30 minutes in the refrigerator. Place strips
on racks. Do not overcrowd; leave enough space so that pieces are not touching . Cover
and dehydrate on medium for 6 hours, or until desired doneness, flipping strips once
about halfway through. It may be necessary to rotate the racks during drying, as
bottom racks will dehydrate faster than top racks. Store tuna jerky in an airtight
container in the refrigerator or freezer.
Nutritional information p er serving:
Calories 124 • carb. 3g • pro. 18g • fat 4g • sat. fat 1g
• chol. 28mg • sod. 384mg • calc. 11.6mg • fiber O g
14