Klarstein MASTER JERKY 300 Manual Del Usuario página 35

• Blanching can pre-treat food for dehydration. Blanching does not destroy
helpful enzymes and helps to preserve nutrients. There are two ways to
blanch food:
Blanching In water: Use a large pan, fill it halfway with water. Bring water to
the boil. Put the food directly into boiling water and cover with a lid. Remove
after three minutes. Arrange the food on the trays.
Steam blanching: Bring 5-7 cm of water to the boil with the steam pot in the
lower part. Place the food in the steam basket and steam for 3-5 minutes.
Remove steamed food and arrange on the shelves for drying.
Preparation of Dried Meat
Your meat should be as lean as possible. The use of lean meat helps the meat dry
faster and facilitates cleaning by reducing grease stains. Minced meat should be
80% to 90% lean. Minced turkey, game, buffalo and elk are other excellent options
for dried meat.
Dehydrated meat spices are available for every taste, or you can get creative and
make your own. Whenever you prepare dried meat, you should add a hardener
(sodium nitrite) to the mixture. This application helps to prevent botulism when
drying at low temperatures. Follow the manufacturer's instructions on the
packaging.
Keep raw meat and its juices away from other foods. Marinate the meat in the
refrigerator. Do not leave the meat unchilled. Prevent cross-contamination by
storing dried dried meat separately from raw meat. Always wash your hands
thoroughly with soap and water before and after preparing meat products. Use
clean appliances and kitchen utensils.
Keep meat and poultry chilled at 5°C or slightly below; use or freeze minced meat
and poultry within 2 days; process red meat within 3 to 5 days. Defrost frozen
meat in the refrigerator, not on the kitchen worktop.
Special care must be taken when processing venison or other game, as it can
be heavily contaminated during field processing. Game meat is often kept at
temperatures that could help bacteria to grow, e.g. during transport.
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