Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
view
Serves
4 to 6
Prep time
10 minutes
Dehydrating time
6 hours
Ingredients
- 2 cups Burgundy wine
- 1/2 cup soy sauce
- 3 garlic cloves, finely chopped
- 3 tbsp molasses syrup
- 1 tbsp ground black pepper
- 1 pound (450g) lean meat, sliced into thin strips about 1/8 - 1/4 inch (3-6 mm)
Ingredients
macros
- 2 cups Burgundy wine
- 1/2 cup soy sauce
- 3 garlic cloves, finely chopped
- 3 tbsp molasses syrup
- 1 tbsp ground black pepper
- 1 pound (450g) lean meat, sliced into thin strips about 1/8 - 1/4 inch (3-6 mm)
Instructions
- Mix all the ingredients except meat together in a small bowl and stir properly.
- Place meat strips in a layer in a glass container; scoop mixture with spoon and spread over each meat layer.
- Cover the glass container tightly and refrigerate for 6 to 12 hours to marinate.
- Place in the dehydrator at 145°F (63°C) to dry until pliable, approximately 6 hours.
- Store air-tight food plastic bags or storage bags, canning jars or keep in freezer for long term storage.
