Owner Manual

15
for a stronger flavored jerky.
Meat may be seasoned with salt, pepper, garlic, onion powder, or other spices.
Because flavors intensify during dehydration, use salt sparingly! There are lots of
jerky recipes available. Try them or create your own unique flavor!
Drain marinated strips on paper towels, and place the strips on drying trays
(remember to protect the dehydrator from dripping foods as described earlier in this
manual). Dehydrate until the strips are really dry and stiff. This will take from 6 to 16
hours. Unlike other dried meats, Jerky should be slightly chewy but not brittle.
IMPORTANT NOTE: Remember that keeping a sanitary work area is crucial.
Be sure to wash all work surfaces and your hands before handling the meat, and
wash your hands after touching any other object or surface before handling meat
again.
Flowers
Flowers being used for drying should be picked after the dew has dried and before the
evening dampness. Flowers should be dried as quickly as possible after picking.
Discard any damaged or brown leaves. Place them in the trays without overlapping.
Drying times will vary depending upon the size and type of flower. Dry for
approximately 2 to 36 hours.
Herbs
Rinse and shake off excess water and then pat them dry. Remove any dead or
discolored leaves. If using seeds, pick them when the pods have changed color. You
should leave herbs on the stem and remove them when the drying has been
completed. Spread herbs loosely on the tray. Drying times will vary according to size
and type. Dry for approximately 2 to 6 hours.