Clatronic DR 3773 Bedienungsanleitung, Garantie Seite 38

Beef Jerky
Meat types with low fat content are generally suitable for the
production of dried meat.
Theoretically, meat types with higher fat content, such as
mutton, duck, goose, or marbled beef also can be used.
Dried meat or jerky prepared in this fashion will only keep
for a few days, however.
Low-fat
Fat per
Type of Meat
100 g
Beef fillet
4 g
Lean pork 6 g
Saddle of venison 3 g
Chicken breast 1 g
Turkey 3 g
• 1 kg of meat will produce approximately 350 g of beef
jerky.
• The meat should have a thickness of 3 – 5 mm and a
width of 3 – 4 cm.
• Mix the meat with a marinade and allow it to sit overnight.
• Dab the meat dry using a paper towel.
Meat
• Lean, well-hung meat is best suited for dehydrating.
• Wash and dry the meat thoroughly.
• Remove the skin, tendons and fat from the meat.
• Cut 2 – 4 mm thin slices.
TIP: It is easier to cut partially frozen meat into thin
slices. Or use meat rolls.
• Cut the slices in 2 – 3 cm thin strips.
• Marinade the meat with a seasoning mix of your choice.
Let the meat for at least 6 – 8 hours marinade in the
refrigerator.
• Before you place the meat in the dehydrator, squeeze
the marinade with pressure out of the meat. Dab it dry
with paper towels.
Animal Nutrition
The dehydrator is also suitable for the production of pet food
and animal feed. The following types of meat are suitable
for this purpose:
• Turkey
• Lean beef
• Chicken
• Giblets, such as hearts and livers
• Belly
• Goulash
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DR3773_IM
High-fat
Fat per
Type of Meat
100 g
Mutton 12 g
Duck 14 g
Goose 20 g
Marbled beef 18 g
Lamb 13 g
Temperatures and Dehydrating Times
Temperature
Food
in °C
Fruits
Pineapple
Apples
Apricots
Bananas
Pears
55 – 65
Dates
Figs
Mango
Oranges
Plums
Grapes
Vegetables
Turnip cabbage
Leek
55 – 70
Carrots
Peppers
Celery
Mushrooms 40
Meat 60
Beef Jerky
45 – 70
Fish 60
Herbs 40
Storage of Dried Foods
After dehydrating, let the foods cool down completely before
storing them in closed vessels.
To ensure an optimal durability, the proper storage plays an
important role. Protect the dried foods from humidity. Airtight
lockable boxes or jars are best suitable. You can also use
resealable plastic bags with Zipper ® or bags sealed with a
vacuum sealer.
If moisture becomes visible in the vessel, the foods must
definitely be dried again.
The vessels should be stored in a cool room and be pro-
tected from light.
Properly dried and stored foods can be kept for up to one
year.
Dehydrating
Time in Hours
5 – 21
10 – 21
5 – 12
10 – 18
8 – 12
8 – 12
5 – 7
5 – 7
10 – 20
8 – 20
10 – 18
12 – 21
2 – 12
6 – 10
6 – 10
6 – 8
8 – 12
6 – 10
5 – 6
6 – 12
6 – 12
8 – 11
2 – 3
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