Eastman Outdoors 38266 Instructions Et Entretien page 10

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.
FRUITS - DRY AT 130ºF TO 140ºF
Wash fruit thoroughly and remove and discard any imperfections.
Remove skins (if desired), stems and seeds. Halve or slice in 1/4" to
1/2" circles or slices. Some fruits have a natural protective wax coating
such as grapes, blueberries, cranberries, etc. If you want to dry these
fruits whole, first dip them into boiling water for 1 to 2 minutes. This
makes the skin more porous by removing the natural wax coating and
thereby speeds up the drying time.
VEGETABLES - DRY AT 130ºF TO 140ºF
Wash vegetables thoroughly and remove and discard any blemishes.
Peel, trim, core, and/or slice vegetables. Halve or slice in 1/4" to 1/2"
circles or slices.
Most vegetables must be blanched before dehydrating, either by
steaming over boiling water on your stove or in the microwave oven.
Blanching slows the enzyme action which will continue during drying
and storage.
Steam until vegetables are heated completely through, but not cooked.
This is usually about 1/3 of the time required to cook the vegetable.
Vegetables should still be crunchy. Drain in steamer rack and place
immediately on trays.
A microwave oven can also be used for blanching vegetables. Prepare
them in the same manner as for steam blanching. Place them in
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