REMOSKA Maria R306001 Bedienungsanleitung Seite 22

EN
Disposal
Electrical appliances, accessories, and packaging should be recycled in an
environmentally friendly manner wherever possible. They do not belong in regular
household waste. This instruction applies only to EU countries. In accordance with
European Directive 2002/96/EC (WEEE) on waste electrical and electronic equipment,
unused appliances must be collected and recycled in an environmentally responsible
way.
Beef Jerky Recipe
Marinade:
• 1/2 cup soy sauce
• 1/2 cup Worcestershire sauce
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 1/2 teaspoon onion powder
• 1 garlic clove, crushed
• 1 to 1 ¾ teaspoons salt (to taste)
• 1/2 teaspoon black pepper
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Preparation:
As with most foods, it is important to start
with a quality piece of meat when preparing
dried meat (jerky). Ideally, use lean meat
such as round steak, about 2.5 to 4 cm
thick. Remove all excess fat and connective
tissue—fat slows down the drying process,
and connective tissue makes chewing more
difficult.
To make slicing easier, place the meat in
the freezer for about 30 minutes to partially
harden. Then turn it over and freeze for
another 15 minutes. Slice the meat across the
grain into strips approximately 3 mm thick.
Marinate the meat strips for about 3 hours.
After marinating, let them drain on paper
towels and place them on the dehydrator
trays. To protect the dehydrator from dripping
marinade, we recommend using baking paper.
Dry the strips until they are still flexible and
not completely dried—they should bend
without breaking. The process may take 6
to 16 hours depending on the thickness and
type of meat. Unlike other dried products,
jerky should remain slightly chewy, not brittle.