Klarstein MASTER JERKY 300 Manual Del Usuario página 28

EN
28
GENERAL OPERATION
Preparation
• In a small glass bowl, combine all of the ingredients except the meat /poultry.
Mix thoroughly.
• Place a layer of meat /poultry into a glass baking dish, spoon sauce mixture
over each layer.
• Repeat until meat/poultry is 3-4 layers deep in the pan.
• Cover tightly and marin ate for 6-12 hours in the refrigerator or overnight. Stir
occasionally to keep the meat/poultr y coated in marinade. The longer the
meat/poultry stays in the marinade , the more flavor will be absorbed into it.
• Remove the meat /poultry from the marinade, removing excess marinade.
• Lay the meat/poultry evenly onto the dehydrator racks, leaving 1/4" (0.6 cm)
space between each strip of meat/poultry.
• Dry meat /poultry at 145-150 °F (60-65 °C) for 4-7 hours or until thoroughly
dry.
Note: Check the temperature of the automatic dryer with an oven thermometer
before drying dried meat. The minimum recommended temperature for drying
meat is 60-65 °C. Temperatures below 60°C are not recommended.
Before placing the meat in a dehydrator, it is strongly recommended to heat
the meat to 70°C before drying. This step ensures that all bacteria present
are destroyed by wet heat. After heating to 70°C, maintain a constant drying
temperature of 55-60°C during the drying process. You may occasionally need to
remove drops of fat from the surface of the meat with a paper towel. Drying times
may vary due to many circumstances, including but not limited to: the relative
humidity of the room, the temperature of the meat at the beginning of the drying
process, the amount of meat in the dryer, the leanness of the meat, etc. Always
allow the dried meat to cool before testing the taste.