Bedienungsanleitung Klarstein Fruit Jerky 8 - 10028436 (Seite 23 von 69) (Deutsch, Englisch, Französisch, Italienisch, Spanisch)

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• Apple-Blueberry

• Apple-Cinnamon (use cinnamon sparingly)

• Honey-cranberry-orange (cranberries should be cooked)

Meats - Fish - Poultry Dehydration Tips

TDried meats are best when made for upcoming camping and backpacking trips. When

reconstituted they yield a tasty meat, somewhat like fresh cooked.

IMPORTANT NOTE: Except for jerky, cooking of all

meats and sh before drying is required to ensure

safety. Do not store dried meat, sh or poultry longer

than two months..

Use only very lean meats and cut away as much fat as possible. Meat should be marinated before

drying to add avour and also to tenderize it. The marinade should contain salt, which helps extract

water from the meat and also helps preserve it, but it should not have any oil. Most marinades

contain some sort of acid (like tomato sauce or vinegar) because the acid breaks down the bers

making the meat more tender.

Slicing meat while partially frozen will be easier, especially if you want very thin slices. A food

processor or a specialized meat slicer can do a great job. You can also tell your butcher that you are

making dried meat or jerky and they will be glad to thin slice it for you.

When drying meat or game for stews, soups, etc., remember that these types of meats must be

cooked prior to drying. Cook. cut into small cubes and place in the dehydrator. Dry until all moisture

has been removed, approximately 2 to 8 hours.

When ready to use in your favourite stew, simply rehydrate by soaking in water or broth for at least

1.5 hours, or until tender and about the size they were before dehydrating.

Beef

Choose lean cuts. Beef ank steak. round or rump are better than chuck or rib.

Poultry

All poultry MUST be cooked before drying. Steaming or roasting are the best methods.

Chicken breasts are leaner than dark meat.

Fish

A good idea is to steam the sh before dehydrating or, if you chose to bake it, preheat your

conventional oven to 200 °F. and bake for 20 minutes or until sh is aky. When drying sh, sole

and ounder are good choices.

Jerky

Dehydrating meat without prior cooking will produce the rigid chewy style of meat known as jerky.

lt is one of the oldest known forms of meat preservation. Because •jerked meatt is made without

cooking the meat rst, it is important to start with quality meat, and to have a clean and sanitary

work area. Also, be sure to thoroughly cleanse the work surfaces when done. Remember that Jerky

is the only meat to be placed uncooked in the dehydrator.

Beef Jerky

As with nearly all foods, it is important to start with a quality cut of meat. Select a lean ank or

round steak about 1 to 1 1/2 inches thick. Trim o all fat and connective tissue. Fat hampers the

ability of the meat to dry, and the connective tissue will make for a tough jerky to chew.

For easier cutting, place meat in the freezer for about 30 minutes to partially freeze. Then turn it

over and freeze for an additional 15 minutes. Cut across the grain into strips about 1/8 inch thick.

Marinate the strips for at least 3 hours, or even overnight. This gives the meat a unique avour and

at the same time tenderizes the meat Increase the marinating time for a stronger avoured jerky.

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