Dehydrator recipes
Meat and poultry recipes with explicit thermometer-controlled safety steps.
Jerky
Trim visible fat, cut the meat no thicker than the limit in the process card and marinate under refrigeration. Before dehydration, roast or steam it to the internal temperature shown below and confirm that temperature with a food thermometer. Dehydrate in one layer; time is only a guide, and completion is decided after a sample has cooled briefly.
Jerky
Trim visible fat, cut the meat no thicker than the limit in the process card and marinate under refrigeration. Before dehydration, roast or steam it to the internal temperature shown below and confirm that temperature with a food thermometer. Dehydrate in one layer; time is only a guide, and completion is decided after a sample has cooled briefly.
Jerky
Trim visible fat, cut the meat no thicker than the limit in the process card and marinate under refrigeration. Before dehydration, roast or steam it to the internal temperature shown below and confirm that temperature with a food thermometer. Dehydrate in one layer; time is only a guide, and completion is decided after a sample has cooled briefly.
Jerky
Trim visible fat, cut the meat no thicker than the limit in the process card and marinate under refrigeration. Before dehydration, roast or steam it to the internal temperature shown below and confirm that temperature with a food thermometer. Dehydrate in one layer; time is only a guide, and completion is decided after a sample has cooled briefly.
Jerky
Trim visible fat, cut the meat no thicker than the limit in the process card and marinate under refrigeration. Before dehydration, roast or steam it to the internal temperature shown below and confirm that temperature with a food thermometer. Dehydrate in one layer; time is only a guide, and completion is decided after a sample has cooled briefly.
Jerky
Trim visible fat, cut the meat no thicker than the limit in the process card and marinate under refrigeration. Before dehydration, roast or steam it to the internal temperature shown below and confirm that temperature with a food thermometer. Dehydrate in one layer; time is only a guide, and completion is decided after a sample has cooled briefly.
Jerky
Trim visible fat, cut the meat no thicker than the limit in the process card and marinate under refrigeration. Before dehydration, roast or steam it to the internal temperature shown below and confirm that temperature with a food thermometer. Dehydrate in one layer; time is only a guide, and completion is decided after a sample has cooled briefly.
Jerky
Trim visible fat, cut the meat no thicker than the limit in the process card and marinate under refrigeration. Before dehydration, roast or steam it to the internal temperature shown below and confirm that temperature with a food thermometer. Dehydrate in one layer; time is only a guide, and completion is decided after a sample has cooled briefly.
Jerky
Trim visible fat, cut the meat no thicker than the limit in the process card and marinate under refrigeration. Before dehydration, roast or steam it to the internal temperature shown below and confirm that temperature with a food thermometer. Dehydrate in one layer; time is only a guide, and completion is decided after a sample has cooled briefly.
Jerky
Trim visible fat, cut the meat no thicker than the limit in the process card and marinate under refrigeration. Before dehydration, roast or steam it to the internal temperature shown below and confirm that temperature with a food thermometer. Dehydrate in one layer; time is only a guide, and completion is decided after a sample has cooled briefly.
Jerky
Trim visible fat, cut the meat no thicker than the limit in the process card and marinate under refrigeration. Before dehydration, roast or steam it to the internal temperature shown below and confirm that temperature with a food thermometer. Dehydrate in one layer; time is only a guide, and completion is decided after a sample has cooled briefly.
Jerky
Trim visible fat, cut the meat no thicker than the limit in the process card and marinate under refrigeration. Before dehydration, roast or steam it to the internal temperature shown below and confirm that temperature with a food thermometer. Dehydrate in one layer; time is only a guide, and completion is decided after a sample has cooled briefly.
