Andrew James Digital Food Dehydrator Руководство пользователя - Страница 13
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Making Beef jerky
As with nearly all foods, it is important to start with a quality cut of meat. Select a
lean cut or round stake about one to one and a half inches thick, trim off all the
excess fat and connective tissue. Fat hampers how well the meat will dry and the
connective tissue will make the beef jerky hard to chew.
For easier cutting, place meat in the freezer for about 30 minutes to partially
freeze. Then turn it over and freeze it for an additional 15 minutes. Cut across the
grain into strips about 1/8 inch thick.
Marinate the strips for three hours.
Drain the marinated strips on a paper towel, and place the strips on the drying tray.
Remember to protect the dehydrator from dripping foods (use a Teflon baking
liner) dehydrate until strips are quite dry and can bend without breaking. This will
take from 6-16 hours. Unlike other dried meats, jerky should be slightly chewy but
not brittle.
Jerky marinade
1/2 cup soy sauce
2 tbsp. Brown sugar
1/2 cup of Worcestershire sauce
1/2 tsp onion powder
Garlic clove, crushed
2 tbsp. ketchup
1 to 1 3/4 tsp. salt
1/2 tsp. pepper
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