Drying Temp & Time: 165° to 185°F
Drying Temp & Time: 4 to 6 hours
Yield: 14 to 20 (1-ounce) servings
Ingredients:
- 2 tablespoons table salt or 1/4 cup kosher salt
- 2 to 4 tablespoons ground coriander seeds
- 1to 2 tablespoons other
- spices (optional), such as ground cumin, anise, fennel, black pepper, or garlic
- 2tablespoons white vinegar(optional)
- 1 to 2 tablespoons brown sugar (optional)
- 21/2 pounds lean lamb leg, beef round, lean game meat, or turkey breast
Procedure:
- Combine the salt, coriander to taste, other spices to taste (if using), vinegar (if using), and brown sugar (if using) in a bowl. Cover and refrigerate until ready to use. May be prepared up to 3 days in advance.
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Trim and cut the meat into squares or strips. To the marinade and toss until evenly coated, cover, and refrigerate for 2 to 48 hours.
- Remove the meat strips from the marinade and pat dry.
- Place the strips on the drying trays without touching.
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Dry the meat at 165° to 185°F for 4 to 6 hours, or until done.
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Turn off the dehydrator and expose the trays to the air. Remove any visible oil beads by patting the meat with towels. Cool until no longer warm, about 30 minutes.
