Kenmore Microwave Oven - Manual (Page 45)

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DEHYDRATION»
BEEF JERKY
It is important in making beef jerky to select lean cuts of meat and to remove any far around the edges.
Flank steak, brisket, round steak, can all be used. For greatest tenderness, slice very thinly against the
grain and cut into strips. Pieces of meat may be sprinkled with sea salt, according to individual taste, or
marinating for several hours, then draining well, will add tenderness and flavor.
BEEF JERKY MARINADE RECIPE
Marinate for about 1-1/2 hours before drying. Blot dry on paper towels before Dehydrating.
EXAMPLE #1 EXAMPLE #2
2-1/2 Tablespoons soy sauce
1-1/2 Tablespoons white wine
1-1/2 Tablespoons Honey
2 Cloves minced garlic
1 teaspoon fresh ginger
1-1/2 teaspoons Sesame Oil
1/4
teaspoon Cayenne Pepper
Just a pinch — White pepper
Combine all ingredients, blend well.
Add sliced beef, stir once during marinating.
3 Tablespoons dry white wine
2 Tablespoons Soy sauce
2 Tablespoons Worcestershire Sauce
1 Tablespoon sugar
3/4 teaspoon salt
1/2 teaspoon pepper .
1/4 teaspoon garlic powder
1/8 teaspoon Cayenne Pepper
Combine all ingredients, blend well.
Add sliced beef, stir once during marinating.
HOW TO STORE YOUR DEHYDRATED FOODS
Clean, airtight jars may be used for storing. Jars should be placed in a cool area and protected from light.
Using plastic bags is also a convenient method. Since heat and light affect the quality and shelf-life of dried
foods, these bags may be kept in cartons in a cool place. We suggest that you store your dried foods in
the approximate size portions, you will be using. This eliminates frequent exposure to air and the resultant
absorption of moisture. Plastic ziploc bags available in different sizes are ideal for the purpose. Label all
packages so you can identify the contents.
HOW TO USE DEHYDRATED FOODS
Uses for dehydrated foods can be as varied as the imagination of the cook. Most of the fruits you
dehydrate are deliciously eaten just “as is” for snacks. This is also true of fruit leathers and beef-jerky.
A wonderful substitute for “junk” foods for children. Banana slices, apple slices, cherries, pineapple, pears,
apricots and peaches are all appetizing tidbits to eat.
Soak dried foods in water or juice and beat in a blender to make a nutritious drink.
Dried fruits may also be “rehydrated” by soaking in water or fruit juice and simmered by microwave to
provide a delicious dessert or side dish. Instead of serving potato chips with dips, be different and serve
dried cucumber chips. Sprinkle 1/8” slices with a little salt and dehydrate. Serve them for a different flavor
with variety of dips.
Dehydrated soup ingredients can be heated with water on the microwave cycle. Dried vegetables can
added to stews and casseroles as needed. They may also be simmered in water until tender and served as
you would a fresh vegetable.
ALL ABOUT TIMING
All suggested timing are approximate. It is not possible to be absolutely accurate in predicting the time to
the minute for dehydration. It all depends upon the thickness of the food, the moisture content, and the
quality of the food being dehydrated. It is always up to you.. .The Cook to determine when the trays
should be removed. Two trays of apples which may have a suggested timing of 5—6 hours, when sliced in
rings, may only take 4—4-1/2 hours when the rings are cut in half, and sliced a bit thinner.
For even results foods should be approximately the same size and thickness. If both racks are used,
reverse rack position after half the predicted dehydration time.
Timings may change with even the same variety of foods used before. Look for the clues described in the
dryness test and do taste. For chewy fruits, you may wish to use less time. Experiment for texture until
you discover your taste for desired doneness. Above all, try whatever foods are in season and in
abundance, since that is always the best time to “put away” foods. That is when flavors are at their best
and the food least expensive. That is what dehydration is all about.
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