Cuisinart DHR-20P1 User Manual - Page 10

garlic, soy sauce, orange juice, rice wine vinegar and brown sugar. Marinate tuna for a minimum of 30 minutes in the refrigerator. Place strips on racks. Do not overcrowd; leave enough space so that pieces are not touching. Cover and dehydrate on medium for 6 hours, or until desired doneness, flipping strips once about halfway through. It may be necessary to rotate the racks during drying, as bottom racks will dehydrate faster than top racks. Store tuna jerky in an airtight container in the refrigerator or freezer. Nutritional information per serving: Calories 124 • carb. 3g • pro. 18g • fat 4g • sat. fat 1g • chol. 28mg • sod. 384mg • calc. 11.6mg • fiber 0g Spicy Beef Sticks About 15 servings, 2 sticks each 3 pounds ground beef 1 tablespoon paprika 1½ teaspoons cayenne pepper 1½ teaspoons crushed red pepper 1 tablespoon garlic powder 4 tablespoons Worcestershire sauce 2 teaspoons curing salt In a large bowl, combine all ingredients until just incorporated. To make the sticks, form a small piece of the meat mixture into a ball and then roll into 5-inch by ½-inch sticks. Place the sticks on a sheet pan. Refrigerate overnight, uncovered. Place the sticks on the dehydrating racks. Do not overcrowd; leave enough space so that pieces are not touching. Cover and dehydrate on medium for 6 hours or until desired doneness. It may be necessary to rotate the racks during drying, as bottom racks will dehydrate faster than top racks. Store beef sticks in an airtight container in the refrigerator or freezer. Nutritional information per serving: Calories 201 • carb. 2g • pro. 17g • fat 14g • sat. fat 5g • chol. 61mg • sod. 182mg • calc. 20mg • fiber 0g Teriyaki Chicken Jerky 8 servings 2½ pounds boneless, skinless chicken breasts ½ cup teriyaki sauce, your favorite brand ¾ cup pineapple juice 1½ tablespoons Liquid Smoke ¾ teaspoon crushed red pepper Trim the chicken breast of any fat. Place trimmed breasts on a sheet pan and freeze for 1 hour. This will make it easier to slice the chicken into thin strips. Slice the chicken into ¼-inch strips. Combine teriyaki sauce, pineapple juice, Liquid Smoke, and crushed red pepper. Marinate chicken strips for a minimum of 1 hour in the refrigerator. Place strips on racks. Do not overcrowd; leave enough space so that pieces are not touching. Cover and dehydrate on medium for 6 hours, or until desired doneness, flipping strips once about halfway through. It may be necessary to rotate the racks during drying, as bottom racks will dehydrate faster than top racks. Store chicken jerky in an airtight container in the refrigerator or freezer. Nutritional information per serving: Calories 179 • carb. 5g • pro. 33g • fat 2g • sat. fat 0g • chol. 81mg • sod. 340mg • calc. 22mg • fiber 0g "Sun"-Dried Tomato Basil Spread 10 servings, ¼ cup each 10 Roma tomatoes, all close in size 8 ounces 1⁄3-less-fat cream cheese ½ cup light mayonnaise ¾ cup light sour cream 1 fresh garlic clove, crushed ¼ cup fresh grated Parmesan cheese 2 tablespoons chopped fresh basil 2 scallions, light to dark green, chopped Salt and pepper, to taste Quarter the tomatoes and place on racks, cut side up. Cover and dehydrate on medium for 15 hours or until dry and leathery. It may be 10