Hamilton Beach 32100 Use and Care Manual - Page 13

Dehydrating Jerky

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Dehydrating Jerky • Wash your hands with soap and warm water before preparation of jerky. • Choose lean cuts of meat for jerky. • Trim any fat from meat before marinating. • Wrap meat in plastic wrap and freeze for a minimum of 1 hour for easy slicing before marinating. • Marinate in a heavy-duty resealable plastic zipper bag or a glass dish. Do not use a metal pan for marinating, since it causes a flavor change and a possible reaction of the marinade to the metal of the pan. • Always marinate meats for jerky in a refrigerator; drain and discard marinade before drying. • Dehydrate jerky according to the recipe or follow jerky preparation according to package directions. • Check jerky after 4 hours and every 30 minutes after. • Jerky is dry when it cracks without breaking when bent. • Pat jerky dry with a paper towel to remove any surface fats and cool completely before storing in an airtight container. • If jerky has been properly dried, cooled, and packaged, it may be stored up to 2 months in an airtight container at room temperature. • Always slice meats against the grain for a more tender jerky. • Meat slices should be no more than 1/4 inch (0.6 cm) thick, 4 inches (10.2 cm) long and 2 inches (5.1 cm) wide. • Never marinate meat at room temperature. Always refrigerate meat when marinating. • Always follow the recipe directions. • Label and date all containers of jerky. NOTE: For food safety, to help ensure any bacteria present are destroyed, choose pretreatment or post treatment from below: • Pretreatment of Meat Prior to Dehydrating - Heat oven to 350°F (177°C). Drain and discard marinade 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. • 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. 840252501 ENv01.indd 13 13 3/13/15 2:49 PM

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13
Dehydrating Jerky
• Wash your hands with soap and warm water before preparation of
jerky.
• Choose lean cuts of meat for jerky.
• Trim any fat from meat before marinating.
• Wrap meat in plastic wrap and freeze for a minimum of 1 hour for
easy slicing before marinating.
• Marinate in a heavy-duty resealable plastic zipper bag or a glass
dish. Do not use a metal pan for marinating, since it causes a flavor
change and a possible reaction of the marinade to the metal of the
pan.
• Always marinate meats for jerky in a refrigerator; drain and discard
marinade before drying.
• Dehydrate jerky according to the recipe or follow jerky preparation
according to package directions.
• Check jerky after 4 hours and every 30 minutes after.
• Jerky is dry when it cracks without breaking when bent.
• Pat jerky dry with a paper towel to remove any surface fats and
cool completely before storing in an airtight container.
• If jerky has been properly dried, cooled, and packaged, it may be
stored up to 2 months in an airtight container at room temperature.
• Always slice meats against the grain for a more tender jerky.
• Meat slices should be no more than 1/4 inch (0.6 cm) thick,
4 inches (10.2 cm) long and 2 inches (5.1 cm) wide.
• Never marinate meat at room temperature. Always refrigerate meat
when marinating.
• Always follow the recipe directions.
• Label and date all containers of jerky.
NOTE:
For food safety, to help ensure any bacteria present are destroyed, choose pretreatment or post treatment from below:
• Pretreatment of Meat Prior to Dehydrating –
Heat oven to 350°F (177°C). Drain and discard marinade 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.
• 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.
840252501 ENv01.indd 13
840252501 ENv01.indd
13
3/13/15 2:49 PM
3/13/15
2:49 PM