Making Beef Jerky - Klarstein SHAFTESBURY Bedienungsanleitung

Beef: Choose lean cuts. Beef flank 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 fish before dehydrating or, if you choose to bake
it, preheat your conventional oven to 100 °C and bake for 20 minutes or until fish
is flaky. When drying fish, sole and flounder are good choices.

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 meat 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 dehydrator 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.
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.
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