Guzzanti GZ-505 Gebrauchsanleitung Seite 95

JERKY USING MEATS OR POULTRY - DRY AT HIGHEST SETTING
Jerky can also be made from a variety of other meats and poultry. When purchasing
meats for jerky, choose freshly butchered and lean meats with minimal marbling (fat),
as fat tends to go rancid during storage. A lean cut of flank steak or round steak makes
excellent jerky.
To make jerky from ground meat, choose freshly ground 85% to 90% lean ground meat.
Ground meat jerky is easier to make, dries faster, and is less expensive and easier to
chew than jerky slices.
Add the delicious Eastman Outdoors® jerky cure and seasonings or your own cure and
recipe marinade for 4 to 8 hours in the refrigerator before drying. The longer the meat
marinates, the more flavorful the jerky. If you use your own recipe, be sure to use a cure
and spice combination that includes salt (Sodium Nitrite) to prevent bacterial growth
during the initial stages of drying.
Be sure to dry meats and poultry at the highest temperature setting.
CAUTION: Finally, after dehydrating, heat all of the meat slices in your oven at a
minimum temperature of 74 °C for at least 30 minutes as a precaution against the risk
of parasites such as salmonella.
STORAGE OF YOUR JERKY
Jerky that is stored un-refrigerated will start to go rancid at room temperature after 3
to 4 weeks. Refrigerate or freeze for longer storage or until you are ready to consume.
If any ice crystals have formed inside the storage bag or container, re-package in a dry
container. If jerky is dried thoroughly, it will last for several weeks un-refrigerated. All
types of jerky must be dried sufficiently to avoid mold. If mold is found inside a storage
bag of jerky, the whole container must be thrown away.
DRYING FISH - DRY AT 54 °C TO 60 °C
Lean de-boned fish can be used for jerky. You can also dry de-boned fatty fish, but
it will not keep at room temperature for any more than one week. Fish jerky should
contain about 15% moisture when it is completely dry. It will be pliable and firm. If
there is any doubt about the dryness, store in refrigerator or freezer to avoid the risk of
spoilage.
Previously cooked fish may also be dried, although it will have a different taste than fish
jerky made from fresh fish. Choose fresh lean fish to dry.
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