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Nasco WA17577H Recipes & Instructions
Also see for WA17577H: Recipes & instructions
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Drying JerkyJerky is a favorite snack for school, lunch, trail or just about anywhere! It is made byseasoning raw meat in a salt mixture, and then drying it without cooking. You won’thave to pay the exorbitant prices for jerky slices or sticks at the supermarket. Mostlean meats will yield about 1 pound of jerky from 2 pounds of fresh meat.SelectionJerky may be made from a variety of different meats. When purchasing meats for makingjerky, choose lean meats with minimal fat, as fat tends to go rancid during storage. A leancut of flank steak or round steak makes excellent jerky.Using the Nesco®/American Harvest®’s Jerky Works™ Kit, you can make deliciousjerky from ground meat. Use ground round or extra lean ground beef. Season witha Nesco®/American Harvest® Jerky Seasoning Mix and follow package directions.PreparationIf you are making jerky from a ground meat, add one package each of Nesco®/AmericanHarvest® Jerky Spice seasoning and cure per pound of ground meat. Mix well and formstrips by using the Jerky Works™ press or a cookie press. Place on trays in yourdehydrator and dry. See detailed instructions on page 23.If making jerky from meat, remove all fat and cut into cubes or thin strips 1/4" to 3/8" thick.It is easier to slice partially frozen meat for jerky. If meats are cut on the cross-wise grain,jerky is less chewy than if meats are cut on the lengthwise grain.Marinate cut meats in store-bought or your own recipe marinade for 6 to 8 hours in therefrigerator before drying. If you are using your own recipe, be sure to include 1 teaspoonof salt for each pound of meat. The salt slows surface bacterial growth during the initialstages of drying. To use Nesco®/American Harvest® Jerky Spice seasoning and cure, and1/4 cup water, mix well and put mix and meat in plastic storage bag to marinate.Drying and StorageDepending on how thick the meat is cut, how heavily the dryer is loaded and the humidity,it will take from 4 to 15 hours to dry. Pat jerky with clean paper towels several times as itdries to remove the oil which accumulates on the top of the jerky. When removing jerkyfrom the dryer, wrap it in paper towels and let it stand for a couple of hours prior topackaging. Beef jerky that is stored on the shelf will start to go rancid at roomtemperature after 3 or 4 weeks. Refrigerate or freeze for longer storage.Note: After drying poultry, pork or fresh game, heat them in your oven at 160°F (71°C)for 30 minutes to avoid the risk of salmonella.22 1-800-288-4545 |
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