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Nesco American Harvest Jerky Xpress Dehydrator Kit with Jerky Gun includes everything needed to make delicious home made jerky. Just add ground meat. Features a 350 Watt, fixed temperature, and top down power head is perfect for the beginner or an experienced jerky maker. Jerky Gun comes with 3 tip attachments. Makes great tasting beef jerky or venison jerky! There are four different flavors of jerky spices included with this unit, Hot and Spicy, Teriyaki, Original, and Pepperoni.
Includes everything needed to make delicious homemade jerky
NESCO/American Harvest has been the leader in food dehydrators for over 30 years! These units feature patented technologies that dry your food faster and more evenly than any of the competing models available, we know, because we've tried them all!
Whether you're a beginner or an experienced 'pro', making beef jerky, drying fruits, vegetables, herbs, or flowers, NESCO/American Harvest offers the best units available.
Nesco's innovative Top Mounted Power head that dries food quickly and evenly with superior results.
Fan-Flow Technology means faster, more even drying with no tray rotation necessary. Perfect for the beginner, with one touch operation. Simply flip the switch and the temperature is set automatically to ensure precise results.
With 7 trays you get over 7 square feet of drying space. Makes up to 7 lbs. of jerky in one batch! An economical choice, you can make homemade jerky for about a third of the cost of store-bought.
Top detaches making the base and drying trays easy to clean and top-rack dishwasher safe.
The Jerky Xpress includes a power head, 4 trays, jerky gun with 3 tip attachments and spice and cure packs.
Tips on making jerky
Your meat should be as lean as possible. Using lean meat will help the meat dry faster and aid in cleanup by decreasing fat drippings. Ground beef should be 80% to 90% lean. Ground turkey, venison, buffalo and elk are other excellent choices for jerky.
Your jerky gun has NESCO/American Harvest seasonings included and are available commercially for all tastes. Whenever you make jerky, be sure to use the cure (sodium nitrite). The cure is used to help prevent botulism during drying at low temperatures.
Keep meat and poultry refrigerated at 40Â°F (5Â°C) or slightly below; use or freeze ground beef and poultry within 2 days; whole red meats, within 3 to 5 days. Defrost frozen meat in the refrigerator, not on the kitchen counter.
Special considerations must be made when using venison or other wild game, since it can become heavily contaminated during field dressing. Venison is often held at temperatures that could potentially allow bacteria to grow, such as when it is being transported. Refer to the USDA Meat and Poultry Department for further questions or information on meat and food safety.
Dry meat at 160Â°F (71C) until desired doneness. Drying times may vary based on many circumstances including but not limited to: the relative humidity of the room, the temperature of the meat at beginning of drying process, the amount of meat in the dehydrator, leanness of meat, etc. Always allow jerky to cool before taste testing.