Juicy tips for crispy: How to dry meat in the dörr device
Step-by-step instructions for delicious, homemade dry meat
The art of meat drying has proven itself over the centuries to extend durability and create an energetic snack. In this blog post we immerse yourself in the world of the dörrät and tell you how you can make your own tender, aromatic dry meat at home.
1. Choosing the right meat
Particularly lean meat such as beef, chicken or turkey are suitable for drying in the dehydrator. Remove visible fat pieces because they can affect the drying process.
2. The right preparation
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Cut the meat: Cut the meat into thinner slices, about 0.5 cm thick. This enables even drying.
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Marinate the meat: Give the meat taste by inserting it in a marinade of your choice. Here you can experiment - everything is allowed from sweet to spicy.
3. The Dörr process
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Place the meat slices on the dehydrates: Place the prepared meat slices evenly on the dehydrates. Make sure that the pieces do not touch to ensure efficient drying.
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Choose the correct temperature: Set the dehydrator to the recommended temperature for meat drying. This is often between 60 and 70 degrees Celsius.
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Patience is a virtue: Let the meat dry in the dehydrator for several hours. The exact time depends on the thickness of the meat slices.
4. Check the consistency
The meat should be dry but flexible. If you break it, it should no longer be moist or sticky. Try a sample regularly to find the optimal drying time.
5. The correct storage
After drying, the meat should be kept in airtight containers or vacuum bags to prevent moisture intake. Stored in a cool, dark place, your homemade dry meat remains fresh for months.
Conclusion
Drying meat in the dehydrator is not only easy, but also extremely satisfactory. With a little creativity in the marinade, you can create unique taste combinations. Try it out and be surprised by the diverse possibilities of this traditional procedure. Enjoy crispy, homemade dried meat as a healthy snack or as an ingredient for your culinary creations.