Ingredients
Directions
Trim meat of all visible fat/silverskin and slice into uniform 1/4" strips
Measure bottled sauce into a 1-gallon ziplock storage bag
Add meat strips to marinade bag and massage thoroughly to coat. Squeeze out as much air as possible and roll bag, ensuring all strips are covered with marinade. Allow to marinate for about 24 hours
Remove from ziplock bag, and drain excess marinade using a colander. Pat each strip dry with paper towels to more completely dry the meat.
Dry in a dehydrator at 160 degrees for about 4.5 hours. ENJOY!
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Ingredients
Directions
Trim meat of all visible fat/silverskin and slice into uniform 1/4" strips
Measure bottled sauce into a 1-gallon ziplock storage bag
Add meat strips to marinade bag and massage thoroughly to coat. Squeeze out as much air as possible and roll bag, ensuring all strips are covered with marinade. Allow to marinate for about 24 hours
Remove from ziplock bag, and drain excess marinade using a colander. Pat each strip dry with paper towels to more completely dry the meat.
Dry in a dehydrator at 160 degrees for about 4.5 hours. ENJOY!
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