Making Jerky; Storing Jerky - Weston 75-0601-W Manual De Instrucciones

MAKING JERKY

Your meat should be as lean as possible. Using lean meat will help the
meat dry faster and aid in cleanup by decreasing fat drippings. Ground meat
should be 80% to 90% lean. Ground turkey, venison, buffalo and elk are other
excellent choices for jerky.
Jerky seasonings are available for all tastes, or you can get creative and
make your own. Whenever you make jerky, you should cure the mixture with
cure (sodium nitrite). The cure is used to help prevent botulism during drying
at low temperatures. Follow the manufacturer's directions on the cure packet.
Keep raw meats and their juices away from other foods. Marinate meats
in the refrigerator. Do not leave meats un-refrigerated. Prevent cross-
contamination by storing dried jerky away from raw meat. ALWAYS wash
hands thoroughly with soap and water before and after working with meat
products. Use clean equipment and utensils.
Keep meat and poultry refrigerated at 40°F (5
freeze ground beef and poultry within 2 days; whole red meats, within 3 to 5
days. Defrost frozen meat in the refrigerator, not on the kitchen counter.
Special considerations must be made when using venison or other wild game,
since it can become heavily contaminated during field dressing. Venison
is often held at temperatures that could potentially allow bacteria to grow,
such as when it is being transported. Refer to the USDA Meat and Poultry
Department for further questions or information on meat and food safety.
When using a Dehydrator, check the temperature of the Dehydrator with
a dial thermometer before drying jerky. The minimum recommended
temperature or drying meats is 145°F (63
(63 C) are not recommended. IMPORTANT: Before you place the meat in
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a dehydrator, it is highly recommended to heat the meat to 160°F (71
BEFORE the dehydrating process. This step assures that any bacteria
present will be destroyed by wet heat. After heating to 160°F (71
maintaining a constant dehydrator temperature of 130-140°F (55-60
the drying process is important because:
1.) the process must be fast enough to dry food before it spoils; and
2.) it must remove enough water so that microorganisms are unable to
grow.
If you are using a marinade, shake off excess liquid before placing the meat
in evenly spaced single layers approximately 1/4" (0.64 cm) apart on the
Dehydrator racks.
Dry meat at 145-150°F (63-66
droplets from the surface of the meat occasionally, using a paper towel.
Drying times may vary based on many circumstances including but not limited
to: the relative humidity of the room, the temperature of the meat at beginning
of drying process, the amount of meat in the dehydrator, leanness of meat,
etc. Always allow jerky to cool before taste testing.
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C) or slightly below; use or
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C). Temperatures below 145°F
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C) for 4-7 hours. You may need to blot fat
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STORING JERKY

• First wrap jerky in aluminum foil or wax paper, then store in a thick plastic
food storage bag, metal, glass or plastic containers. Remove as much air as
possible before sealing. Seal tightly.
• Vacuum sealing is ideal for keeping dried foods.
• Jerky should be stored in a cool, dark, dry place between 50-60
or lower. Jerky can be stored, if properly dried, at room temperature for 1 or 2
months. To extend shelf life to up to 6 months, store jerky in the freezer.
• Be sure to label and date all packages with contents, ingredients, original
weight and date processed.
• Keep a journal to help improve drying techniques.
RE-HYDRATING
While it is not necessary to reconstitute your dried foods, you can do so with ease.
Vegetables can be used as a side dish or in recipes very effectively after being
reconstituted in the following way.
• Dehydrated food can be re-hydrated by soaking in cold water for 3-5 minutes.
Use 1 cup of water for 1 cup of dehydrated food. Once re-hydrated, the food can
be cooked normally. Soaking foods in warm water will speed up the process,
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however, it may result in loss of flavor.
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• Dehydrated fruits and vegetables can be soaked in cold water for 2-6 hours in the
C) during
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refrigerator. WARNING! Soaking at room temperature allows harmful bacteria to
grow.
• Do not add seasoning. Adding salt or sugar during re-hydration may change the
flavor of the food.
• To make stewed fruits or vegetables, add 2 cups of water and simmer until
tender.
• Consume dehydrated foods as soon as possible once the storage container is
opened. Keep any unused portions in the refrigerator to avoid contamination.
F (10-16 C)
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