** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to 2 inches wide and 4 inches long.
2. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat.
3. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate).
4. Preheat oven to 250F Line two large baking sheets with foil and set wire rack(s) on top of each.
5. Arrange meat on racks in single layer. Bake 30 minutes.
6. Reduce heat to 175F and continue drying meat another 40 minutes (meat should be lightly browned but not burned).
7. Let meat continue to dry on racks at cool room temperature overnight before packing into jars.
8. Dried meat can be brushed lightly with sesame oil for additional flavor and shine.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, MSG, Sulfites, Sesame Seeds, Garlic, Natural Sweeteners, Alcohol, Fructose Malabsorption, Beef allergies.
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