Waring Food Dehydrator 11df21 Manual
Food safety is critical when dehydrating meat, because fat -- which can turn rancid within a day -- doesn't dehydrate, but sort of sits there collecting bacteria. For the safest, best results when making jerky, use lean beef, such as top or bottom round or brisket. Prepare First Trim off all the fat and connective tissue from the surface of the meat. Tightly wrap each piece of meat individually in plastic wrap, and place them on a plate in the freezer. Freeze the meat until it's firm all the way through, one to two hours, depending on thickness. Take one piece of meat out of the freezer and unwrap it.
Instructions For Waring Food Dehydrator
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Slice the meat into 1/4-inch-thick slices in the direction of the grain and place it in a sealable food bag. Trim as much fat as possible from the pieces as you slice them. Repeat with the other pieces. Set the bag or bags, open at the top, in a shallow dish. Turn down the edges so you can add the flavoring ingredients without having to hold the bag open with one hand.
Add flavoring and marinade ingredients to the meat. For a basic brine that imparts only saltiness, mix 1 teaspoon of salt per cup of water, as needed, to cover all the pieces. Seal the bag while pressing out as much air as possible. Marinate the meat in the refrigerator for two to six hours, depending on how strongly you want to flavor it. Letter games for kindergarten. Dehydrating the Meat Take the meat from the bag and strain it in a colander. Arrange the meat in a single layer on a tray or plates lined with paper towels.