Victorio VKP1006 Food Dehydrator - Manual (Page 13)

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Dry until a test piece cracks but does not break when it is bent (10 to 24
hours for samples not heated in marinade). Samples heated in marinade will
dry faster. Begin checking samples after 3 hours. Once drying is completed,
pat off any beads of oil with clean, absorbent towels and cool.
If the strips were not heated in marinade prior to drying, they can be heated
in an oven after drying as an added safety measure. Place strips on a baking
sheet, close together, but not touching or overlapping. For strips originally
cut 1/4 inch thick or less, heat 10 minutes in an oven preheated to 275ºF.
(Thicker strips may require longer heating to reach 160ºF.)
Storing Jerky
Place cooled jerky strips in an airtight plastic food bag or jar with a tight
fitting lid. Pack jerky with the least possible amount of air trapped in the
container. Too much air causes off-flavors and rancidity to develop. Label
and date packages. Store containers of jerky in a cool, dry, dark place or the
refrigerator or freezer.
Properly dried jerky will keep for approximately two weeks in a sealed
container at room temperature. It will keep for 3 to 6 months in the
refrigerator and up to one year in the freezer. Check occasionally to be sure
no mold is forming.
Making Fruit Leathers:
The following information was adapted from the University of
Georgia’s So Easy to Preserve, pp. 340-342.
The advantages of making your own fruit leathers are saving money, using
less sugar and mixing fruit flavors. Leftover fruit pulp from making jelly can
be blended and made into fruit rolls.
Leathers From Fresh Fruit
• Select ripe or slightly overripe fruit.
• Wash fresh fruit or berries in cool water. Remove peel, seeds and stem.
• Cut fruit into chunks. Use 2 cups of fruit per tray. Puree fruit until
smooth.
• Add 2 teaspoons of lemon juice or 1/8 teaspoon ascorbic acid (375
mg) for each 2 cups light colored fruit to prevent darkening.