Meats
Meats, poultry, and fish dry beautifully in the L'Equip®
Model 528 Dehydrator. The resulting products are lightweight
and high in protein, making them an ideal food for
outdoor enthusiasts. The dehydrator turns thin slices
of beef, poultry, fish, or game meats into hearty
mid-afternoon snacks or food to use much like salami
on pizza or hash for main dishes. By taking advantage
of fresh meat specials, these dried products can be
obtained for a fraction of the cost of commercially
prepared dried meats.
Preparation
Cut meats across the grain into thin strips about
1-inch wide and 1/4-inch thick. Trim off all fat and
connective tissues. For easier cutting, partially
freeze by placing meats on the bottom of the freezer
for about 30 minutes. Turn and freeze 15 minutes longer.
To prepare fish, filet, then cut into 1-inch strips.
BEEF
Teriyaki
Jerky
An alternative drying procedure.
1 large bay leaf
1 pound raw lean beef strips
1/2 cup Kikkoman Teriyaki Barbecue Marinade and Sauce
Place
bay leaf in the bottom of a flat dish or bowl. Add
meat and Teriyaki Barbecue Marinade. Cover and refrigerate
12 hours, turning meat often. Drain and place strips
on dehydrator trays. Dry until hard.
Creamed Beef and Cheese
3/4 cup very small dried beef pieces
1 cup water
1/4 cup butter or margarine
1/4 cup flour
2 cups milk
1 cup grated cheese
Boiled potatoes, cooked noodles, or English muffins
Soak
dried beef pieces in water for 1 hour. Drain. Melt
butter or margarine in a small saucepan. Add drained
beef, and saute. Stir in flour. Cook and stir over
medium heat for 2 to 3 minutes. Add milk and cook
until thickened. Remove from heat. Blend in grated
cheese and serve over boiled potatoes, cooked noodles,
or English muffins. Serves 4 to 6.
FISH
GENERAL
INFORMATION
Water content of fresh food: 65 % (approximate).
Selection of fresh food for drying: Cod, flounder,
halibut, and sole are the most commonly used fish
for dehydration, but any kind can be dried. Select
lean fish that are easily boned. Other varieties to
dry include, bass, catfish, haddock, perch, pike,
salmon, snapper, trout, walleye pike, whitefish, and
whiting.
Preparation
for drying:
To minimize the chance of spoilage, clean the fish,
wash with fresh water, and put on ice or in the refrigerator
as soon as possible after catching. To prepare for
drying, scale if necessary. Remove skin and head,
but leave the collarbone. Split the fish along the
backbone and remove backbone. Cut the sides into long,
1-inch strips. Remove the collarbone, and wash strips
thoroughly
Method
1: Soak strips in a solution of 2 quarts water
and 1 cup salt for a minimum of 8 hours.
Seasonings,
such as peppercorns, lemon juice, or dill, can be
added to the salt brine. Keep refrigerated. Remove
from brine and drain. Sprinkle with 1 to 2 teaspoons
of seasonings, such as lemon juice, soy sauce, Tabasco
sauce, paprika, salt, pepper, powdered garlic, powdered
onion, sugar, or dill. Place on dehydrator trays and
dry.
Method
2: Place fish strips in a steamer and steam over
boiling water until tender. Sprinkle with seasonings
as described in Method 1. Place on dehydrator trays
and dry.
Characteristics
of dried product: Dry and tough.
Ways to use: Eat as a snack. Add to dried camper stew.
Rehydrate and use in chowders and soups. Add dried
to canapes and serve with crackers.
POULTRY
Marinated
Chicken
An alternative drying procedure.
1 3-4 pound cut-up chicken
1/2 cup soy sauce
1/2 cup vinegar
1 cup water
1 lemon, juiced
1 bay leaf
6 peppercorns
2 tablespoons chopped onion
1 teaspoon dried basil or oregano
Salt and pepper
Remove
skin and fat from chicken piece. Combineremaining ingredients in a small saucepan and simmer over low heat 2 to 3 minutes or until
flavors blend. Pour over chicken pieces and let sit
in refrigerator 8 hours, turning often. Bake chicken in marinade in a 350 F. oven for 40 to 45 minutes
or until tender. Remove meat from bones. Cut into desired size, place on dehydrator trays, and dry.
Chicken/Turkey Fried Rice
1/2 cup very small dried chicken or turkey pieces
2 tablespoons dried onion
3/4 cup water
2 cups uncooked rice
4 cups water
2-4 tablespoons butter or margarine
Salt and pepper
In
a small saucepan soak dried chicken or turkey pieces and dried onion in 3/4 cup water for 1 hour. Cook until soft, adding more liquid during cooking
if necessary. Drain. In a separate pan, cook rice
in 4 cups water until tender and water is absorbed. Melt butter or margarine in a large skillet. Saute
rehydrated poultry and onions. Add rice and cook until golden brown. Season to taste with salt and pepper. Serves 6 to 8.
VARIATIONS
Curry powder may be added for additional flavor. The
recipe may be prepared by combining all ingredients
in a slow cooker and cooking on low for 4 hours.
