Marta MT-1954 Vinous/Garnet [13/19] Recipes
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Marta MT-1954 Vinous/Garnet [13/19] Recipes

Marta MT-1954 Vinous/Garnet [13/19] Recipes
13
RECIPES
BEEF JERKY
Ingredients:
Beef – 500g.
Soy sauce – 100ml.
Spicy tomato sauce – 20g.
Seasonings
Rinse meat. Trim all visible fat from meat. Slice into 0, 5 cm thick strips. Combine all remaining ingredients in a bowl and mix with beef strips. Cover and refrigerate 6 - 8 hours or overnight. Then drain
off all excess marinade. Spread beef strips on every food tray and cover with the dehydrator’s lid. Set temperature to 70°C and turn on the dehydrator for 6 - 10 hours.
Use as many food trays as necessary.
FISH JERKY
Ingredients:
Cod fillet – 500g.
Lemon juice – 50ml.
Salt – 50g.
Ground black pepper
Rinse fish. Dry on a paper towel and cut into 0, 5 cm thick strips. Combine all remaining ingredients in a bowl and mix with fish strips. Cover and refrigerate 4 - 6 hours. Then drain off all excess
marinade. Spread fish strips on every food tray of the dehydrator and cover with lid. Set temperature to 70°C and turn on the dehydrator for 6 - 10 hours.
Use as many food trays as necessary.
TURKEY JERKY
Ingredients:
Turkey fillet – 500 g.
Garlic – 30g.
Cognac – 50ml.
Salt – 30g.
Sugar – 20g.
Paprika powder
Rinse turkey. Dry on a paper towel and cut into 0, 5 thick strips. Fine grate garlic.
Combine all ingredients in a bowl together with turkey strips. Cover and refrigerate 4 - 6 hours. Then drain off all excess marinade. Spread turkey strips on every food tray of the dehydrator and cover
with lid. Set temperature to 70°C and turn on the dehydrator for 6-10 hours.
Use as many food trays as necessary.
FERMENTED MILK PRODUCTS (YOGHURT, SOUR CREAM ETC.)
Ingredients:
Milk, cream, baked milk – 1 l.
Yoghurt culture – 1 bag.
Combine ingredients in a clean bowl in proportions according to directions on the bag with yoghurt culture. Mix and pour the mixture into cups. Set one food tray on the base of the dehydrator and place
cups inside. Cover with lid and set temperature to 40°C. Turn on the dehydrator for 6 – 12 hours depending on the yoghurt culture manufacturer’s directions. Refrigerate for 3 hours.

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