Use the meat dehydrator correctly

Dehydrators are operated according to the "try and error" principle

You read that correctly, it is based on the principle of trial and error, because the conditions for drying are difficult to make reproducible. In other words, since the starting product is different, you cannot always expect the same results even with modern dehydrators. The following applies to all drying processes:

• The thinner the products that are to be dried, the shorter the drying time. Cut meat so always in fine strips and place them side by side in the dehydrator. It cannot overlap.
• Use only lean meat for drying, beef is best. poultry of all kinds is questionable because it could be contaminated with salmonella, which can multiply strongly on the meat during drying, at least for a short time, and pork is a bit too fat.
instagram viewer
• Use only fresh meat, never defrosted meat and work very hygienically. Protect the meat from flies. Since the meat is exposed to a temperature in which bacteria can multiply for some time during the drying process, hygiene is very important.
• In the case of meat, the main thing is to prevent the Clostridium botulinum from multiplying. A little saltpeter or nitrite curing salt will help.


Make dried meat yourself

Dried meat, also called jerky meat, is made from raw meat. …

Produce jerky meat with your own kitchen utensil

Thinly sliced ​​roulades are ideal for drying in the dehydrator.

1. Cut this into fine strips and place the meat in a spicy marinade made from Worcester Shire sauce, soy sauce, tomato ketchup, onion powder, garlic powder, salt and pepper.
2. Set the dehydrator to 40 to 50 ° C and spread the strips of meat nicely next to each other on the grid.
3. Depending on the thickness of the meat, it is ready after 5 to 6 hours. In between, test whether the meat is already dry and remove any strips of meat that are already firm.