Re: keeping excalibur clean

[Guest guest]

Hi Jodi,

When I made my meat snacking sticks out of ground beef, my brother warned me ahead of me to only use 85% lean or better and to be prepared to do something about the grease that would cook out of it. Based on his suggestion, I put the meat on parchment paper and used paper towels to blot the standing grease every hour or so. I also put a couple of paper towels in the bottom of the excalibur just in case some grease came off the parchment paper when I was sliding the trays in and out to blot everything.

If you make jerky with slices of lean meat you don't usually have the grease problem like you do with ground meat, but I still like using ground meat too

HTH

To: BTVC-SCD Sent: Mon, March 22, 2010 3:12:10 AMSubject: keeping excalibur clean

I made jerky the other day and all of this fat pooled at the bottom of the dehydrator. Stuff gets messy in a kitchen. Problem is this pool of seasoned fat stinks and it permeates all other stuff I put in the dehydrator. I don't want my yogurt having the aroma of jerky.. same for other things like zucchini noodles.The fat got into a couple of corners and crevices that it is like impossible to get out (Yes, the smell bothered me so that I used q-tips!) Anyway, how do you guys - to the best of your ability- prevent a situation like this from happening? Thanks,Jodi