Game Winner GW 6 Инструкции по сборке и руководство пользователя - Страница 9
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Печатать страницуMeat Jerky Preparation Table
to 68ºC )
Fresh or frozen lean meat makes the best jerky. The lower the fat content of the meat,
the better jerky it will make. Lamb and cured pork (ham) expire sooner because of
their high fat content. Pork must be well-cooked before using it for jerky - use only
precooked and processed ham. Four pounds of lean, boneless meat makes about 1
pound of jerky. Follow these steps:
1. Spread seasoned meat in single layers.
2. Usual drying temperature is 145ºF to 155ºF (63ºC to 68ºC)
MEAT
Beef Jerky
Lean flank or round steak slices about 1 to 1-1/2"
inches thick
(Set temperature from 145ºF to 155ºF / 63ºC
PREPARATION
Page 8 of 12
DRYNESS
TIME
TEST
Slightly chewy
6-15
but not brittle
hours