Course : Dehydrator
Serves: 8
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Preparation / Directions:

TECHNIQUE: 1. Use lean meat (if using beef, the author likes to use flank or top round...Richard and I use Eye of the Round...we buy several when Safeway puts them on sale) Cut off any visible fat as fat can make dried meats turn rancid with time) 2. Cut the meat (that has been partially frozen, which makes it easier to slice thin and uniformly) with the grain, although we have also cut against and comes out very tender, into long narrow strips about 1/4 - inch thick. Meat should be cut before drying as fresh partially frozen meat is a lot easier to cut than dried meat! 3. If choosing to marinate, place meat in marinade of your choice for at least 1 hour and up to 24 hours in the refrigerator;,drain. We do ours for 24 hours...imparts a far stronger taste!! 4. Dry in a single layer (sides not touching each other) at 145* for approximately 5 to 10 hours ( usually about 6 hours) or until meat is pliable but does not break when bent. Occasionally check meat and remove any excess oils from the surface of the meat if any forms with a paper towel. (We have never had this problem with Eye of the Round roasts) Drying times will be considerably increased if using thicker slices of meat!! 5. Cool the meat thoroughly and store in airtight containers. We store ours in the fridge and the rest i the freezer...keeps fresher longer!!! (This guarantees freshness, less chance of food poisoning and less chance of rancidity from fat if there is any there). 6. For estimating the amount of meat you will need, remember meat will dry to about 1/4 of it's fresh weigh

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