Sinbo SFD 7403 Инструкция по эксплуатации онлайн [13/30] 462605

Cooking meat before dehydrating

- After marinating meat strips, place meat strips and liquid marinade into a shallow pan.

If no liquid remains, add enough water to cover meat strips. Bring liquid to a boil for 5

minutes.

Remove meat strips from marinade, drain, and then position strips on dehydrator trays.

Position strips on dehydrator trays close together, but not overlapping. Dry jerky at 70˚C

for 4 to 8 hours. See “Determining Dryness” information below.

If you did not cook the meat prior to dehydrating, cook it after, following the instructions

below:

Cooking meat after dehydrating - Preheat oven until the internal temperature is 135˚C.

(For an accurate temperature reading, check with an oven thermometer.) Remove jerky

strips from dehydrator trays and place on a baking sheet close together, but not touching.

Heat jerky in preheated oven for 10 minutes. Remove jerky from baking sheet and cool

to room temperature.

Packaging and Storage

After cooling, pat jerky with paper toweling to remove any fat droplets which may form

on the jerky. Following “Packaging and Storage” information on before pages. Jerky can

be stored 1 to 2 months at room temperature. However, to maintain the best flavor and

quality, store in the refrigerator or freezer.

Jerky Marinade

1 1/2 -2 pounds of lean meat

1/4 cup soy sauce

1 tablespoon Worcestershire sauce

1 teaspoon hickory smoke-flavored salt

- 12 -

Herb Average

Drying

Time

Herb Average

Drying

Time

HERB DRYING CUIDE

Dry herbs at 40-50 °C.

Basil leaves 10-15 hours Mint leaves 9-14 hours

Bay leaves 5-7 hours Oregano leaves 9-12 hours

Chives 9-15 hours Parsley leaves 6-8 hours

Cilantro leaves 6-8 hours Rosemary leaves 8-12 hours

Dill leaves 3-5 hours Sage leaves 12-16 hours

Fennel 3-5 hours Tarragon leaves 5-7 hours

Marjoram 9-12 hours Thyme leaves 4-6 hours