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RECIPES/TIPS
PREPARING AND DEHYDRATING JERKY AND LEATHERS:
MEAT JERKY:
Use lean meat. Cut off any visible fat as it can make jerky turn rancid. Cut meat into
long narrow strips. Marinate meat 1 to 24 hours (depending on your preference) in the
refrigerator and drain. Place roll-up sheet on bottom tray and place meat on trays.
Dehydrate for about 10 to 17 hours. Beef or fish do not need to be cooked prior to
dehydrating. However, it is recommended that turkey or chicken be cooked prior to
dehydrating.
FRUIT LEATHERS:
Choose fresh, ripe fruit. Wash and remove stems and pits. Peel the fruit and cut out any
bruised sections. Puree in a blender until very smooth. Sweeten to taste by adding 1
tbsp. of honey, fruit juice concentrate or corn syrup per quart of puree. DO NOT USE
SUGAR AS IT WILL CRYSTALIZE AS IT DRIES. Spread on fruit leather sheet and
dehydrate for 8 to 10 hours or until leathery.
VEGETABLE LEATHERS:
Wash, peel, steam, chop and puree vegetables until smooth. Water may be needed to
make blending easier. Add spices to taste before drying. Spread on fruit leather sheet
and dehydrate for 8 to 10 hours or until leathery.
HELPFUL HINTS FOR LEATHERS:
To prevent leather from sticking, coat the fruit leather sheet with any vegetable spray or
oil. You may also line it with plastic wrap. DO NOT USE PAPER OR FOIL.
If you experience uneven drying, tilt and shake trays until puree is evenly distributed.
If leathers seem too brittle, you have probably over dried or you may need to adjust your
vent settings. (Please remember the settings are always suggested. Adjust them to suit
your needs.)
If your leathers look dark, you may add some lemon juice or vitamin C to the puree.
Adjust the consistency of your puree with fruit juices or other thicker purees.
If the leather spoils, the leather was not dry before storing or was exposed to moisture
during storage.
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