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Tablas
Tabla para la preparación de la carne
(Ajuste la temperatura entre 63 °C à 68 °C.)
Carne Preparación Textura del desecado Tiempo (horas)
Carne de
ternera tipo
Jerky
Flancos del animal magros o
lonchas de entrecot (2,5–3,5 cm de
grosor)
Ligeramente masticable pero no
quebradiza
6-15
Tabla para la preparación de la fruta
(Ajuste la temperatura a 57 °C.)
Fruta Preparación Textura del
desecado
Tiempo
Manzanas Pelar, deshuesar, cortar en rodajas o en aros Flexible 5-6
Albaricoques Lavar, cortar en dos mitades o en tiras Flexible 12-38
Plátanos Pelar y cortar en rodajas (3mm) Crujiente 8-38
Fresas/ Frutas
del bosque
Cortar las fresas en láminas (1mm). No cortar
las demás frutas.
Sin humedad
8 à 26
8-26 Texture de cuir 8 à 34
Cerezas Deshuesar al gusto. Deshuesar si se cortan en
dos mitades.
Textura similar al
cuero
8-34
Arándanos rojos Triturar o dejar enteros Flexible 6-26
Dátiles Deshuesar y cortar en rodajas Textura similar al
cuero
6-26
Higos Cortar en rodajas Textura similar al
cuero
6-26
Uvas Dejar enteras Flexible 8-38
Nectarinas Cortar en dos mitades, secar con la piel hacia
abajo. Deshuesar.
Flexible
8-26
Cáscara de
naranja
Cortar en tiras largas Quebradiza
8-16
Melocotones Deshuesar para cortar en dos mitades. Cortar
en dos o en cuatro mitades. Parte cortada hacia
arriba
Flexible
10-34
Peras Pelar y cortar en rodajas Flexible 8-30
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