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Specifications
MODEL:E001A1.SELECT A LEAN CUT OF MEAT LIKE SIRLOIN, TOP,ROUND, EYE ROUND,
2.SLICE YOUR MEAT INTO THIN STRIPS LESS THAN 1/8"
1.SELECT A LEAN CUT OF MEAT LIKE SIRLOIN, TOP,ROUND, EYE ROUND,
2.SLICE YOUR MEAT INTO THIN STRIPS LESS THAN 1/8" THICK. TO MAKE IT EASIER TO SLICE, FREEZE IT FOR ABOUT 30 MINUTES BEFORE SLICING. YOU CAN CUT WITH OR AGAINST THE GRAIN, BUT SOME FIND STRIPS CUT AGAINST THE GRAIN ARE EASIER TO CHEW.
3.MARINATE THE MEAT IN A SOLUTION OF CIDER VINEGAR AND SEA SALT, OR ACCORDING TO A RECIPE OF YOUR PREFERENCE. PLACE IN THE REFRIGERATOR FOR 4-24HOURS TO ALLOW THE MEAT TO ABSORB THE FLAVOUR. THE LONGER YOU MARINATE IT THE MORE FLAVOUR-FULL IT WILL BE.
4.YOU COULD ALSO CHOOSE THE BEEF JERKY MADE BY YOUR SELF WITH BEEF JERKY GUN. COULD SPICE YOUR TASTE.
5.COAT THE MEAT IN THE SEASONINGS OF YOUR CHOICE.
6.SCORE THE MEAT IN PLACES TO SHORTEN THE DRYING TIME.
7.BEFORE LOADING THE MEAT ONTO THE DEHYDRATOR TRAYS, SPRAY THE TRAYS WITH NON-STICK COOKING SPRAY.
8.PLACE THE PREPARED MEAT ON THE TRAYS LEAVING 1CM BETEEN PIECES TO ALLOW HEAT/AIR TO FLOW AROUND THE MEAT EVENLY.
9.DRYING TIMES WILL VARY DEPENDING ON THE THICKNESS OF THE STRIPES OF MEAT.
10. DRYING SHOULD TAKE NO LONGER THAN 6-12 HOURS TO LIMIT BACTERIAL GROWTH.
11.ENSURE THAT IT IS COOKED AND DRIED RIGHT THROUGH AND IS NOT RAW INSIDE.JERKY SHOULD TURN A DEEP BROWN OR BURGUNDY COLOUR.
12. STORE IN A REFRIGERATOR OR FREEZER.
13. CONSUME WITHIN ONE WEEK.
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