User Manual

13
Making Beef jerky
As with nearly all foods, it is important to start with a quality cut of meat. Select a
lean cut or round stake about one to one and a half inches thick, trim o all the
excess fat and connecve ssue. Fat hampers how well the meat will dry and the
connecve ssue will make the beef jerky hard to chew.
For easier cung, place meat in the freezer for about 30 minutes to parally
freeze. Then turn it over and freeze it for an addional 15 minutes. Cut across the
grain into strips about 1/8 inch thick.
Marinate the strips for three hours.
Drain the marinated strips on a paper towel, and place the strips on the drying tray.
Remember to protect the dehydrator from dripping foods as described earlier in
the manual, dehydrate unl strips are quite dry and can bend without breaking.
This will take from 6-16 hours. Unlike other dried meats, jerky should be slightly
chewy but not brile.
Jerky marinade
1/2 cup soy sauce
2 tbsp. Brown sugar
1/2 cup of Worcestershire sauce
1/2 tsp onion powder
Garlic clove, crushed
2 tbsp. ketchup
1 to 1 3/4 tsp. salt
1/2 tsp. pepper