User Guide

9
MODEL: RJ43-SQ-6T
OPERATING INSTRUCTIONS
DRYING MEAT OR FISH HINTS & TIPS
IMPORTANT: The USDA's current recommendation (as of 2017) for making jerky safely is
to pre-heat meat to 160°F and poultry to 165°F before the dehydrating process. This step
ensures that any bacteria present will be destroyed by wet heat. Because this product only
reaches 158°F, before dehydrating meat or poultry, make sure to heat up the food to the
recommended temperature as directed.
Suggestions for Safe Meat Dehydration include:
• To properly dry meat, ALWAYS use temperatures above 140°F to avoid potentially
dangerous bacteria growth.
• You can boil the meat for 5 minutes prior to dehydrating. Once the internal temperature
of the meat (160°F) or poultry (165°F) has reached its respective recommended
temperature, the food is safe to dehydrate.
• You can dehydrate the meat or poultry first (at a safe recommended temperature) and
then afterward, place in your oven at a minimum temperature of 165°F (74°C) for at least
30 minutes.
• Meat must be sliced very thinly to be dried. Partially freeze meat for up to 1 hour. Remove
and slice thinly across the grain. Place on the Drying Trays right away. Do not crowd or
overlap the meat slices.
• When done, test a piece of meat. It should crack when bent without snapping. Remove
and cool completely on racks. Store in sealed plastic bags for up to 2 weeks or freeze
until use.
• Create a great low fat Teriyaki Chicken Jerky by thinly slicing chicken breasts and
marinating in Teriyaki sauce for 1 hour prior to drying. Arrange on Drying Trays right away
right away and dry at 145°F until crisp. When done, add crushed red pepper, chili powder
or other spices to kick up the flavor.
• Seafood fillets should also be thinly sliced. If needed, partially freeze the fish first, then
thinly slice with a sharp knife. Remove any bones, even small ones, for best results.