Care And Cleaning - Presto Dehydro Digital Electric Food Dehydrator Instructions Manual

Flavor the meat slices by marinating in Presto
marinade recipe below. To use the Presto
Place marinade and meat strips in a resealable plastic storage bag. Seal bag and shake to thoroughly coat the meat strips. Refrigerate for
8 to 12 hours. Turn bag often to evenly coat the meat strips.
Refer to the note on page 8 about cooking the meat before or after dehydrating. For a more desirable texture, cook meat after dehydration.
Meat that is precooked prior to dehydrating will have shorter drying times; however, the end product will have a dry, crumbly texture.
If cooking the meat before dehydrating is preferred, follow the instructions below:
Cooking meat before dehydrating – After marinating meat strips, place meat strips and liquid marinade into a shallow pan. If no
liquid remains, add enough water to cover meat strips. Bring liquid to a boil and boil for 5 minutes.
Remove meat strips from marinade, drain, and then position strips on dehydrator trays. Position strips on dehydrator trays close together,
but not overlapping. Dry jerky at 160°F or 71°C for 4 to 8 hours. See "Determining Dryness" information below.
If you did not cook the meat prior to dehydrating, cook it after, following the instructions below:
Cooking meat after dehydrating – Preheat oven until the internal temperature is 275°F. (For an accurate temperature reading,
check with an oven thermometer.) Remove jerky strips from dehydrator trays and place on a baking sheet close together, but not
touching. Heat jerky in preheated oven for 10 minutes. Remove jerky from baking sheet and cool to room temperature.
Preparing Jerky from Ground Meat
Use one packet of Presto
™
ground meat that is about 93% lean. Mix until meat and seasoning are blended.
Place the ground meat mixture in a Presto
that the meat does not touch or overlap. Dry jerky at 160°F or 71°C for 4 to 8 hours. See "Determining Dryness" information below.
Cook the meat after dehydrating, following the instructions above.
Determining Dryness
Begin checking jerky after about 4 hours and every 30 minutes thereafter. Drying time will depend on a variety of factors. These
factors include the type of meat, the amount of fat in the meat, and whether or not you precooked the meat before dehydrating. In
addition, times will vary depending on size/thickness of the pieces and how full the trays are. Jerky that is acceptably dry will crack
when bent but will not break.
Packaging and Storage
After cooling, pat jerky with paper toweling to remove any fat droplets which may form on the jerky. Follow "Packaging and Storage"
information on page 4. Jerky can be stored 1 to 2 months at room temperature. However, to maintain the best flavor and quality, store in
the refrigerator or freezer.
Jerky Marinade†
1½ - 2 pounds of lean meat
¼ cup soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon hickory smoke-flavored salt
½ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon black pepper
Combine all ingredients in a small bowl and follow "Preparing Jerky from Meat Strips" instructions beginning on page 8.

Care and Cleaning

1. Remove plug from wall outlet before cleaning.
2. Wash the dehydrator trays and cover in warm water and a mild detergent or wash in a dishwasher.
The fruit roll trays and the mesh screens should be washed in warm, sudsy water. Do NOT wash these parts in a dishwasher.
If necessary, a soft brush may be used to loosen dried on food particles. Do not use steel wool scouring pads or abrasive cleaners on
any of the dehydrator parts.
3. Wipe the dehydrator base with a soft, damp cloth. DO NOT IMMERSE THE DEHYDRATOR BASE IN WATER OR OTHER
LIqUID.
The screen which covers the center hub on the dehydrator platform lifts off for cleaning, if needed. Wash in warm water, dry
thoroughly, reposition over hub, and snap in place.
*Presto Jerky Gun sold separately.
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†Jerky Marinade recipe provided by "So Easy To Preserve", 5th ed., 2006 Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by
Elizabeth L. Andress, Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
Jerky Seasoning, your own favorite marinade, a commercial marinade, or use the
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Jerky Seasoning, mix one packet of spice and one packet of cure with ¼ cup of water.
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Jerky Seasoning Mix and combine entire contents of one packet each of jerky spice and cure with 1 pound
Jerky Gun* or a cookie press and extrude meat directly onto dehydrator trays, making sure
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