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!
Can I make this in the oven?
Yes, you absolutely can! In general, you would set your oven temp to about 175 degrees and cook for 4-6 hours. Ideally, you want the meat strips on a wire rack (a cooling rack should do the trick) on a sheet pan to catch any drippings. While you *can* lays the strips directly across your oven racks, I find that tends to be really messy on the bottom (from drippings) and sometimes the meat sticks to the racks.
Let us know how it goes for you!