Instructions / Assembly

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18. It is best to select the freshest, highest quality foods available to dehydrate.
That is the beauty of dehydration—preserving the best!
19. Immature fruits and vegetables will not have the great avor of fully
ripened foods.
20. Foods high in sugar (like certain fruits) will darken during the dehydration
process, and that is normal. If desired, you can soak foods to be dried in
lemon or pineapple juice to help lessen this effect, and add avor. You can
also sprinkle with spices or Jell-O powder for enhanced avors.
21. Bananas purchased in-store are usually processed before drying. Drying
bananas in your Chard Dehydrator will not yield the same crispness.
22. Vacuum sealing is the best method for storing dehydrated foods.
DRYING HOMEMADE JERKY:
Jerky is the most popular food to make in dehydrators. Making it yourself can
save you money and allow you to create your own recipes. Use any lean meat
you prefer such as beef, venison or sh.
SAFETY INFORMATION:
1. Sanitation and a clean working area are essential. Wash hands thoroughly
with warm soapy water prior to making jerky.
2. Meat should be frozen or refrigerated until it’s ready to be used.
3. Do not allow raw meat to come in contact with the nished product.
4. Use a sanitizing solution or diluted bleach to clean all surfaces when done.
5. If marinating meat for whole meat jerky, always keep your marinade in
the refrigerator.
6. We recommend that you purchase a pre-packaged jerky spice and cure kit.
Follow the instructions for proper seasoning and curing.
PREPARING SLICED JERKY:
1. Sliced jerky is sliced from bigger pieces of meat. To help slice meat evenly
place the meat in the freezer until slightly hard to the touch but NOT frozen.
For best results slice meat ¼” thick.
2. While there are many recipes for making your own jerky, we recommend
using a pre-packaged jerky spice and cure kit. Follow the directions
provided with the kit.
3. Place the meat on the drying racks, making sure they are not touching or
overlapping. Jerky typically takes 4-8 hours to dry properly.
4. When the desired dehydration is achieved, remove jerky from the trays and
let cool for at least 30 minutes.
5. Use paper towels to remove any excess oil and fat that may be on the jerky.
6. Package your food items after they have cooled. Store in a covered or sealed
container in a cool, dry place away from direct light. Label your food items.
7. If you would like to store your jerky for more than one month, it is
recommended that you store in a refrigerator or freezer.
PREPARING GROUND JERKY:
1. Ground jerky is made from ground meat. Use pre-packaged jerky spice and
cure kit prior to drying and follow their instructions for best results.
2. Once the mix is ready, place the meat into a jerky gun and carefully extrude
the formed jerky strips – making sure that the meat is not touching or
overlapping. Jerky typically takes 4-8 hours to dry properly.
3. When the desired dehydration is achieved, remove the jerky from the trays
and let cool for at least 30 minutes.
4. Use paper towels to remove any excess oil or fat from the meat.
5. Store in a covered or sealed container in a cool, dry place away
from direct light.
6. If you would like to store your jerky for more than one month, it is
recommended that you store in a refrigerator or freezer.
DRYING VEGETABLES:
Unlike other food, vegetables lose a lot of moisture toward the end of the
dehydrating process. Therefore, they must be checked constantly near
the end of the drying process.
PREPARING VEGETABLES:
1. Wash your vegetables thoroughly to remove any dirt. Peel the vegetable and
slice it into even sizes so they dry at the same rate.
2. Pretreatment is necessary for most vegetables in order to neutralize their
natural enzymes. Steam blanching is the preferred method.
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