Ronco Beef Jerky User Manual download pdf (Page 30)

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Normally raw meat is used for jerky. However, cooked meat

as well as raw meat may be dehydrated for later rehydration.

Cut meat to size for recipes before dehydration. You’ll ﬁnd

that meat is much easier to work with when its cut to size

before it is dehydrated and becomes crispy.

USE CAUTION when making jerky from raw chicken or turkey

due to food borne bacteria, like salmonella, that may be

present in the poultry when you purchase it.

It is extremely important that both raw chicken and turkey not

exceed 1/4” thickness. Marinade must thoroughly soak into

the meat (soak for 10 minutes).

Do not pat dry or remove any of the marinade sauce. Make

absolutely sure that you follow all instructions precisely. Do

not consume any food that tastes, smells, or looks improper,

especially jerky.

Wash hands and utensils well. It is also recommended that

raw meat be boiled/blanched at 160 degrees Fahrenheit.

Raw Meat for Beef Jerky:

Any kind of beef is good for making Beef Jerky. The secret

is to trim off all of the fat before slicing. In many cases, your

local supermarket butcher will slice the selected meat for you

free of charge. We suggest meat be sliced about 1/8”-1/4”

thick. If meat is slightly thicker, increase the marinating time.

Marinate using the recipe below, or one of our Ronco Jerky

Marinades. Marinate the meat for 5-10 minutes. Thicker

cuts of meat will need to marinate considerably longer. It is

important that the marinade soak into the meat thoroughly.

Place one layer of meat on each tray. If you like slightly thicker

slices then increase the drying time accordingly. Store in

clean jars with tight lid or use resealable plastic storage bags.

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Ronco Beef Jerky User Manual Page 30