Victorio VKP1006 Food Dehydrator - Manual (Page 17)

15
Pumpkin Leather
2 cups canned pumpkin or 2 cups fresh pumpkin, cooked and pureed
1/2 cup honey
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon powdered cloves
Blend ingredients well. Lightly spray two fruit roll trays with vegetable oil
cooking spray. Spread puree mixture evenly to ¼-inch thickness on the
trays.
Follow steps 3-5 on the previous page for drying instructions.
Taken from the USDA’s website, nchfp.uga.edu.
Jerky Marinade:
1 1/2 - 2 pounds of lean meat (beef, pork or venison)
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon each of black pepper and garlic powder
1/2 teaspoon onion powder
1 teaspoon hickory smoke-flavored salt
Combine all ingredients. Place strips of meat in a shallow pan and cover
with marinade. Cover and refrigerate 1-2 hours or overnight. Products
marinated for several hours may be more salty than some people prefer. If
you choose to heat the meat prior to drying to decrease the risk of food
borne illness, do so at the end of the marination time. To heat, bring strips
and marinade to a boil and boil for 5 minutes before draining and drying.
If strips are more than ¼ inch thick, the length of time may need to be
increased. If possible, check the temperature of several strips with a metal
stem-type thermometer to determine that 160ºF has been reached.
Taken from the University of Georgia’s So Easy to Preserve, p. 345.