L'Equip EXPANDABLE 528 - Manual (Page 20)

EXPANDABLE 528
D E H Y D R A T O R
Owner’s Manual User Guide
20
Seasoning Jerky
SEASONING JERKY
• Meat may also be seasoned with salt, pepper, garlic, onion powder,
or other spices instead of marinating. Because fl avors intensify during
drying, use salt sparingly. However, season meat dried for jerky a little
heavier than for regular cooking.
• Discard unused marinade that has been mixed with meat.
NOTE: Doing ground beef jerky is slightly different than other meat
jerkys. Use the leanest ground beef possible. Instead of a marinade or
a dry rub use a Jerky Spice mixture that includes a cure. Mix this in with
the ground beef. Allow time for the ground beed and spice to marinate.
This not only provides enhanced fl avor but allows time for the cure to take
action. Follow instructions on the Jerky Spice label.
To prevent dripping of marinade:
• Drain off any excess marinade
• Blot as much excess moisture from food as possible.
• Tap the tray fi rmly on a towel to remove excess moisture.
• Let drying trays sit away from dehydrator for 10 minutes, to let excess
marinade drip off. (You may want to place trays on a towel or paper
towels for easy cleanup.)
Soy Marinade
Marinates about 1½ pounds beef
• ¼ cup soy sauce
• 2 Tbsp honey
• ½ tsp dry mustard
• ¼ tsp garlic powder
Combine ingredients in bowl.
Add thinly sliced meat. Marinate
30 minutes, turning occasionally.
• Season or marinate meat or fi sh from ½ hour to overnight in the
refrigerator. Increase the marinating time for a stronger fl avored jerky.
A simple salt solution marinade improves fl avor while reducing the
potential of spoilage. Most barbecue marinades may be used, as long as
they contain no oil. Adding lemon juice to the marinade will help preserve
redness. Vinegar added to a marinade will soften the wild taste of game
meats.
21
Vegetables
VEGETABLES
Dried vegetables are very versatile. Use them to make soups, stews, souffl és,
casseroles, and dips. They can also be used in recipes calling for fresh or
canned vegetables.
Preparation:
• Select fresh, fi rm, ripe vegetables that are free from blemishes. Tender
green beans, corn and peas are preferred. Celery, carrots and peppers
should be crisp. Dry as soon as possible after picking to retain the most
nutrients.
• Wash vegetables thoroughly in cold water before processing.
• Trim, core, peel, slice or shred vegetables.
• If cutting vegetables into slices make sure they are a uniform size. ¼”- ½”
are best for drying.
• See section on PRETREATING for information about vegetables that
need to be steamed/blanched before drying. Some vegetables require no
pretreatment. Blanching decreases drying time.
• Spread vegetables in a single layer, unless shredded or grated.
• Dry vegetables until there is no visible sign of moisture and they are
brittle, hard, or crisp. Peas should shatter when hit with a knife.
• If using more than 4 trays, rotate once or twice during drying time.
Vegetable Powders:
Vegetables may be pureed, dried as leathers, and then powdered for
making juices, soup bases, dips, salad dressings, or baby foods. Dehydrate
vegetable leather until very brittle. Immediately powder small amounts at a
time in a dry blender or coffee grinder. Brittle, sliced or chopped vegetables
can also be powdered. Powders must be stored in airtight containers to avoid
clumping. For example, reconstitute powdered tomatoes with water until they
are the consistency you desire. Adding a
small amount of water makes a great tomato
paste, adding more water makes a a great
tomato or pizza sauce. Remember powders
have very concentrated fl avor.
Vegetable Chips:
Vegetable chips offer a great crunchy
texture and taste. Select vegetables such as
cucumbers, eggplants, zucchini, or parsnips.
There is no need to peel. Cut very thin slices
(1/8” thick). Steam 3 or 4 minutes, if chips
will be stored longer than 5 months. Sprinkle
generously with salt before drying. (Seasoned
salts make an interesting chip). Dry until very
brittle. These can be served plain or with dips.