Drying Tips - Weston PRO-1200 Manual De Instrucciones

DRYING TIPS

SAUSAGE OR SNACK
STICKS: Use the Snack
Stick Hangers to hang and
dry sausage links and snack
sticks. After removing all the
Racks from your Dehydrator,
simply drape the links over
the Snack Stick Hangers
and slide them into the top
Snack Stick
Rack Supports
Rack Supports. Be sure not
Hangers
Rack Supports
to
allow the links to rest on the bottom of the Cabinet or on top of the Diffuser.
GROUND MEATS: Whenever making jerky from ground meats, you
can use a jerky gun or such tool to create perfect strips of jerky as well
as snack sticks.
BEEF: Choose Flank, Round or Sirloin Tip cuts, as they are the best beef
cuts for making jerky.
WILD GAME: Venison makes excellent jerky because it does not contain
marbleized fat. Flank or Round Cuts work best. Bear and Elk meat also
make very good jerky.
POULTRY: Whether making chicken or turkey jerky, it is important that
the meat be cooked heated to an internal temperature of 165 F (74 C)
o o
before dehydrating to kill disease-causing bacteria.
FISH: Drying fish into jerky requires a lot of attention. It must be cleaned
and de-boned properly and rinsed thoroughly to ensure that all the blood
is washed away. Steam or bake the fish at 200 F (93 C) until flaky before
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dehydrating.
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