Ronco Food Saver ユーザーズマニュアル

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Jerky reCiPes for meaT and fish
Normally raw meat is used for jerky. However, cooked meat as well 
as raw meat may be dehydrated for later reconstitution. Cut meat 
to size for recipes before dehydration. You’ll find that meat is much 
easier to work with when it’s cut to size before it is dehydrated and 
becomes crispy.
Be extra careful when making jerky from raw chicken or turkey 
because salmonella bacteria may be present in the poultry when 
you purchase it. It is extremely important that both raw chicken and 
turkey not exceed 1/4” thickness. Marinade must thoroughly perme-
ate the meat (soak for 10 minutes). Do not pat dry or remove any of 
the marinade sauce. Make absolutely sure that you follow all in-
structions precisely. Do not consume any food that tastes, smells or 
looks improper, especially jerky. Wash hands and utensils well.
It is recommended that raw meat be boiled/blanched at 160 degrees 
before dehydrating.  
raw meat for beef Jerky: Any kind of beef is good for making 
Beef Jerky. The secret is to trim off all of the fat before slicing. In 
many cases, your local supermarket butcher will slice the selected 
meat for you free of charge. We suggest meat be sliced about 1/8” - 
1/4” thick. If meat is slightly thicker, increase marination time.
Marinate using the recipe on page 19, or one of our Ronco Jerky 
Marinades. Add crushed chili pepper if you like it hot. Marinate the 
meat for 5-10 minutes. Thicker cuts of meat will need to marinate 
considerably longer. It is important that the marinade permeate the 
meat thoroughly.
Place one layer of meat on each tray. If you like slightly thicker 
slices, then increase the drying time accordingly. Store in clean jars 
with tight lid or use plastic ziploc storage bags. 
marinade for beef, fish or Turkey Jerky
Makes enough for 4 pounds of meat
 
1/2 lb brown sugar        
3 cups soy sauce        
 
 
Spices of your choosing 
1⁄4 cup liquid smoke (optional)           
Mix ingredients in bowl and let stand while you are cutting the meat. 
Place beef, fish or turkey into the bowl of marinade, secure lid and 
let stand about 10 minutes. Shake bowl and turn bowl every few 
minutes to cover all pieces equally. Drain in sieve or colander. Place 
on trays and dehydrate. Turn and rotate trays every few hours.  
Drying time is about 1-2 days for a 5-7 tray (no fan) machine.