Step 1 Cut the meat into pieces
Cut the meat into small slices. Pay attention to the neat edges when slicing, which will be more even during dehydration.
Cut ham into 2.5cm wide slices; cut beef into 6mm wide strips; chicken and pig need to be cut into small pieces.
If eating meat directly after drying, precook ham and chicken.
Step 2 Place meat in the machine
Place the meat strips in the tray and place them in the dehydrator. Place the slices neatly side by side to avoid overlapping and covering each other; lay the shredded chicken flat on the tray, without leaving any large pieces.
Step 3 Dry the meat at 62-68 degrees Celsius
Dry the meat at 62-68 degrees Celsius for about 6 hours. Times and temperatures may vary slightly depending on the meat. If you are making beef jerky, monitor the progress to make sure they reach a pliable but not crumbly state.
Step 4 Take out the dried meat
Once the food is completely dry, remove it from the dehydrator. Check with your finger to see if there is any moisture left on the surface. Turn on the dehydrator every few hours during the drying process to check the drying condition of the meat.
Step 5 Store dried meat in airtight plastic bags
Jerky should be stored in a sealed plastic bag. If the meat needs to be stored for less than a month, store it in a dark, dry place at room temperature. For long-term storage, refrigerate meat in the freezer or refrigerator.