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DRYING MEATS AND FISH
Your Deni Food Dehydrator makes two types of dried meats
or fish: JERKY- dried, marinated, raw meat or fish that is
consumed without added water-and DRIED COOKED MEAT
OR FISH that is cooked, cut into small pieces and dried.
Since most bacteria in raw meat and fish is destroyed dur-
ing cooking, salting is unnecessary. Adding water reconsti-
tutes dried cooked meat or fish.
CLEAN AND PREPARE MEAT WITH SPECIAL CARE
Meat products are more susceptible to harmful bacteria than
other foods. When handling any of these meats, dried or
fresh, take these precautions:
1. Wash hands thoroughly with a mild solution of detergent
bleach, and water.
2. Wash all utensils, bowls, dishes, counters and chopping
boards with this same solution.
3. Thoroughly wash food trays after drying meat, fish or
poultry.
4. After opening a sealed container of dried meat, fish or
poultry use it all as soon as possible.
MEAT JERKY
Fresh or frozen lean meat makes the best jerky. The lower the fat
content of the meat, the better jerky it will make. Lamb and cured
pork (ham) expire sooner because of their high fat content. Pork
must be well-cooked before using it for jerky - use only pre-
cooked and processed ham.
Four pounds of lean, boneless meat makes about 1 pound of
jerky. Follow these steps:
1. Slice the meat evenly into
3
/16” to
1
/4” thick slices. (Meat is
easier to slice if partially frozen). Cut across the meat's grain
for more tender jerky and remove all excess marbled fat that
could spoil during storage.
2. Place the meat slices in a flat glass container and generously
sprinkle each layer with a seasoning mixture that contains at
least one teaspoon salt per pound of meat. Place the next
layers on top; season each layer. Tightly seal the container.
Soak in salt mixture in refrigerator for 6 to 12 hours. Stir
occasionally.
3. Place paper towel on drying trays to soak up excess oils.
Place meat strips on the paper towel without overlapping
strips. Dry until meat cracks when bent and no moisture
remains. Store in an air-tight container, Deni Freshlock®
vacuum canisters or Freshlock vacuum sealer plastic bags
and keep cool. Flavor will last longer if refrigerated. Eat
within 3 months.
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