Eastman Outdoors 38254 Mode D'emploi page 7

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 your 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 which is made
into jerky will have a taste quality is 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.
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