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Soak parts in warm, soapy water to make removing meat mixture from the
parts easier.
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For more information and food safety on jerky, visit https://www.fsis.usda.gov/
food-safety/safe-food-handling-and-preparation/meat/jerky.
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Ensure Front Ring Nut is properly installed and tightened onto Aluminum Tube
to prevent the Front Ring Nut from loosening or popping off.
FOOD SAFETY TIPS
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For food safety, to help ensure that any bacteria present are destroyed,
choose pretreatment or post-treatment from below:
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Pretreatment of Meat Prior to Dehydrating – Heat oven to 350°F
(177°C). Drain and discard marinade, if used, from meat. Pat dry with paper
towels and place meat in a single layer, leaving a space around each piece
on baking sheet. Bake 5 to 10 minutes or until internal temperature reaches
160°F (72°C). Poultry must reach 165°F (74°C). NOTE: This method may
reduce drying time and may result in a drier texture.
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Post-Treatment of Meat After Dehydrating – Heat oven to 275°F (135°C).
Line a large baking sheet with foil. Place jerky in a single layer, leaving a
small space around each piece. Bake for 10 to 12 minutes. Cool completely
on a wire rack. Pat jerky dry with paper towels to remove any surface fats
before storing.
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Marinating meats helps with the flavor and texture of jerky. Do not marinate
meat longer than recipe or package directions call for.
TIP: Post-treatment of meat after dehydrating may result in a more desirable
jerky texture. Try each treatment to determine which jerky you like best.
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Visit www.usda.gov for any questions on meat and food safety.
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Never dehydrate meats with fruits and vegetables, due to cross-contamination
of foods. Meats dry at a different temperature from fruits or vegetables.
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All dehydrated foods must be cooled completely before storing.
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For food safety, complete the food drying process. Do not start and stop the
process for longer than 5 minutes. You may pause the process to check on
the food's dryness or to remove dehydrated pieces.
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Label and date all containers of dried foods.
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