Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
4
Prep time
20 minutes
Dehydrating time
13 hours
Ingredients
- 1 cup thinly sliced onion rings
- 1/2 cup orange juice
- 1 tablespoon jalapeno pepper, finely minced
- 1 teaspoon soy sauce
- 1 tablespoon of minced garlic
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon freshly grated ginger root
- 1/4 teaspoon black pepper
- 1 pound (450g) halibut strips
Ingredients
macros
- 1 cup thinly sliced onion rings
- 1/2 cup orange juice
- 1 tablespoon jalapeno pepper, finely minced
- 1 teaspoon soy sauce
- 1 tablespoon of minced garlic
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon freshly grated ginger root
- 1/4 teaspoon black pepper
- 1 pound (450g) halibut strips
Instructions
- Combine all the ingredients together in a container except meat strips; allow to sit for 15 minutes so flavors can blend well.
- Add the meat strips and marinate at 1 hour. Cover the container and refrigerate to marinate for at least 1 hour.
- Separate meat strips from marinate and dehydrate at 145°F (63°C) to 155°F (68°C) for 12 hours or until completely dry. Store in glass a container and keep in cool and dry place.
