Flower And Herb Dehydration - Klarstein 10029505 Handbuch

Making Beef 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 meabt is made
without cooking the meat first, 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.
• As with nearly all foods, it is important to start with a quality cut of meat. Select a lean flank or round steak
about 2.5-3.5 cm thick. Trim off 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 0.3 cm thick.
• Marinate the strips for at least 3 hours, or even overnight. This gives the meat a unique flavour and at the
same time tenderizes the meat. Increase the marinating time for a stronger flavoured jerky.
• Meat may be seasoned with salt, pepper, garlic or onion powder, or other spices. Because flavours intensify
during dehydration use salt sparingly! There are lots of jerky recipes available. Try them or create your own
unique flavour!
• Drain marinated strips on paper towels, and place the strips on drying trays (remember to protect the dehy-
drator from dripping foods as described earlier in this manual). Dehydrate until strips are quite dry, and stiff
to bending but can be bent without breaking 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 sanltarywork aru 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: The flowers should be picked after the dew has dried and before the evening dampness. Flowers should
be dried as quickly and as soon as possible after picking. Discard any damaged or brown leaves. Place in trays
without overlapping. Drying times will vary depending upon size and type of flower. Dry for approximately 2 to
36 hours.
Herbs: Rinse and shake off excess water. Pat dry. Remove dead or discoloured leaves. If using seed, pick when
pods have changed color. You should leave herbs on the stem and remove when drying has been completed
Spread herbs loosely on tray. Drying times will vary according to size and type. Dry for approximately 2 to 6 hours.
Flower and Herbs Dehydration
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