Nesco Food Dehydrator - Manual (Page 26)

Drying Cooked Meats
If you are drying meat for other
purposes than jerky such as for stew,
sandwich spreads, or stroganoff, the
meat should be tender and choice. It
must be cooked so that it will not be
tough and chewy when reconstituted.
Using the remainder of a dinner roast
or left-over steak saves the step of
precooking the meat. Dehydrate those
leftovers for snacks, back-packing, and
camping meals.
The shelf life of dried cooked meats is
2 to 3 weeks at room temperature.
Store them in the refrigerator or freezer
to maintain the best quality until ready
to use for backpacking or camping.
They will stay fresh and tasty for up to
6 months in the freezer.
Drying Fish
Lean fish may be used for jerky. You can
also dry fat fish, but it will not keep at
room temperature more than a week.
Fish jerky should contain about 15%
moisture when it is completely dry. It
will be pliable and tough. If there is any
doubt about the dryness, store in the
refrigerator or freezer to avoid the risk
of spoilage.
Cooked fish may also be dried,
although it has a different taste than
fish jerky. It still makes a nice snack.
Rehydrating cooked fish is not recom-
mended because the resulting product
isn’t very good.
Selection
Choose fresh fish to dry. If you catch it,
clean it promptly and keep it on ice
until you are ready to dehydrate it.
If you are purchasing fish, be sure that
it is fresh and not previously frozen.
Frozen fish can still be made into jerky,
but be aware that the quality is inferior
to fresh.
Preparation
Cut cold fish into strips 1⁄4 to 3⁄8 inch
thick. Marinate in your own favorite
marinade.
When using your own recipe, be sure
to include at least 11⁄2 to 2 teaspoons
salt 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 the refrigera-
tor so the fish will absorb the salt
and seasonings.
Drying
Dry fish jerky strips at 130° to 140°F
(55° to 60°C) until they feel firm, dry,
and tough but don’t crumble. There
should be no moist spots.
Packaging and Storage
Follow guidelines for Packaging, page
11 and Storage, page 11. Store dried fish
jerky in the freezer if it is not to be
eaten within 2 to 3 weeks.
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