CuiZen Stainless Steel Dehyadrator CFD-2040CS - Manual (Page 12)

12
Meats - Fish - Poultry Dehydration Tips
Dried meats are best when made for upcoming camping and backpacking trips. When
reconstituted they yield a tasty meat, somewhat like fresh cooked.
IMPORTANT NOTE: Except for jerky, cooking of all
meats and fish before drying is required to ensure
safety. Do not store dried meat, fish or poultry longer
than two months.
Use only very lean meats and cut away as much fat as possible. Meat should be marinated
before drying to add flavour and also to tenderize it. The marinade should contain salt,
which helps extract water from the meat and also helps preserve it, but it should not have
any oil. Most marinades contain some sort of acid (like tomato sauce or vinegar) because
the acid breaks down the fibers making the meat more tender.
Slicing meat while partially frozen will be easier, especially if you want very thin slices. A
food processor or a specialized meat slicer can do a great job. You can also tell your butcher
that you are making dried meat or jerky and they will be glad to thin slice it for you.
When drying meat or game for stews, soups, etc., remember that these types of meats must
be cooked prior to drying. Cook, cut into small cubes and place in the dehydrator. Dry until
all moisture has been removed, approximately 2 to 8 hours.
When ready to use in your favourite stew, simply rehydrate by soaking in water or broth for
at least 11/2 hours, or until tender and about the size they were before dehydrating.
BEEF
Choose lean cuts. Beef flank steak, round or rump are better than chuck or rib.
POULTRY
All poultry MUST be cooked before drying. Steaming or roasting are the best methods.
Chicken breasts are leaner than dark meat.
FISH
A good idea is to steam the fish before dehydrating or, if you chose to bake it, preheat your
conventional oven to 200°F and bake for 20 minutes or until fish is flaky. When drying fish,
sole and flounder are good choices.