Ingredients
- 2 cups burgundy wine
- 1/2 cup soy sauce
- 3 cloves garlic, chopped,
- 3 tbsp molasses syrup
- 1 tbsp ground black pepper
- 1 lb. (0.5kg) lean meat, sliced into 1/8 - 1/4�� (0.3-0.6cm) thin strips
Instructions
- In a small glass bowl, combine all of the ingredients except the meat/poultry. Mix thoroughly.
�� - Place a layer of meat/poultry into a glass baking dish. Spoon sauce mixture over each layer.
�� - Repeat until the meat/poultry is 3-4 layers deep in the pan.
�� - Cover tightly and marinade for 6-12 hours in the refrigerator or overnight. Stir occasionally to keep the meat/poultry coated in marinade. The longer the meat/poultry stays in the marinade, the more flavour will be absorbed.
�� - Remove the meat/poultry from the marinade, removing excess marinade.
�� - Lay the meat/poultry evenly onto the dehydrator racks, leaving 1/46 mm of space between each strip of meat/poultry.
�� - Dry meat poultry at 63-66°C for 4-7 hours or until thoroughly dry.
