Eastman Outdoors 38265 Mode D'emploi page 9

purchasing meats for jerky, choose freshly butchered and lean meats with
minimal marbling (fat), as fat tends to go rancid during storage. A lean cut of
flank steak or round steak makes excellent jerky.
To make jerky from ground meat, choose freshly ground 85% to 90% lean
ground meat. Ground meat jerky is easier to make, dries faster, and is less
expensive and easier to chew than jerky slices.
Add the delicious Eastman Outdoors ® jerky cure and seasonings or your
own cure and recipe marinade for 4 to 8 hours in the refrigerator before
drying. The longer the meat marinates, the more flavorful the jerky. If you
use your own recipe, be sure to use a cure and spice combination that
includes salt (Sodium Nitrite) to prevent bacterial growth during the initial
stages of drying.
Be sure to dry meats and poultry at the highest temperature setting.
CAUTION: Finally, after dehydrating, heat all of the meat slices in your oven
at a minimum temperature of 165°F for at least 30 minutes as a precaution
against the risk of parasites such as salmonella.
STORAGE OF YOUR JERKY
Jerky that is stored un-refrigerated will start to go rancid at room temperature
after 3 to 4 weeks. Refrigerate or freeze for longer storage or until you are
ready to consume. If any ice crystals have formed inside the storage bag or
container, re-package in a dry container. If jerky is dried thoroughly, it will last
for several weeks un-refrigerated. All types of jerky must be dried sufficiently
to avoid mold. If mold is found inside a storage bag of jerky, the whole
container must be thrown away.
DRYING FISH - DRY AT 130ºF TO 140ºF
Lean de-boned fish can be used for jerky. You can also dry de-boned fatty
fish, but it will not keep at room temperature for any more than one week.
Fish jerky should contain about 15% moisture when it is completely dry.
It will be pliable and firm. If there is any doubt about the dryness, store in
refrigerator or freezer to avoid the risk of spoilage.
Previously cooked fish may also be dried, although it will have a different
taste than fish jerky made from fresh fish. Choose fresh lean fish to dry.
If you catch the fish, clean and de-bone it promptly and keep on ice until you
are ready to dehydrate. If you are purchasing fish, make sure it is fresh and
not previously frozen. Previously frozen fish made into jerky will have a taste
quality inferior to fresh fish jerky.
Cut fish into 1/4" to 3/8" thick strips. Marinate in your own favorite marinade.
When using your own recipe, be sure to include at least 1-1/2 to 2 teaspoons
salt (Sodium Nitrite) per pound of fresh fish. Salt slows the growth of surface
bacteria during the initial stages of drying. Marinate for at least 4 to 8 hours
in refrigerator so fish will absorb salt and seasonings.
Dry the fish strips at 130°F to 140°F until they feel firm and dry, but don't
crumble. There should be no moist spots.(See not Next Page)
8