Nesco FD-1040 Manuel télécharger pdf (Page 21)

Marinate cut meats in store-bought or your own recipe marinade for 4 to 8 hours in

the refrigerator before drying. NESCO

/American

Harvest Jerky seasonings can

also be used to marinate by mixing one package of cure, one package of

spice/seasoning and 1/4 to 1/2 cup of water per pound of meat. Marinating adds

flavor as well as tenderizes. The longer the meat marinates, the more flavorful the

jerky. If you use your own recipe, be sure to use a curing spice combination that

includes Salt, Sodium Nitrite to prevent bacterial growth during the initial stages of

drying. Cure packs can be obtained by calling our Customer Satisfaction at

800-288-4545.

To make jerky from ground meat, choose 85% to 90% lean meat. Beef, venison,

buffalo and turkey are the most popular choices. Ground meat jerky is easier to

make, dries faster, and is less expensive and easier to chew than jerky slices.

Add one package each of jerky seasoning mix and cure per pound of ground

meat. Mix well and form into strips by using our Jerky Works

Kit or a cookie

press. Place on trays and dry.

BEEF JERKY MARINADE

Note: Use this recipe for beef, venison or other

game meats.

1 Lb. sliced meat

4 Tbsp. soy sauce

4 Tbsp. worcestershire sauce

1 Tbsp. tomato sauce

1 Tbsp. grated ginger root (optional)

1/4 tsp. black pepper

(cayenne pepper for hotter jerky)

1 Tbsp. curry powder (optional)

2 Cloves garlic

OR;

1 Packet NESCO

/American Harvest

Original jerky seasoning.

1 Packet jerky cure

1/4 Cup water

Marinate the meat for 4 to 6 hours, then drain.

Place on trays to dry.

Easy Homemade Jerky

from Lean Ground Meat using the

Jerky Works

™

Accessory

Mix in

spice and

cure

Fill Jerky

Works

™

Jerky gun

Extrude

meat on

tray

ENJOY!

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Nesco FD-1040 Manuel Page 21

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