Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 408 kcal | 116 kcal |
| Protein | 54.8 g | 15.5 g |
| Fat | 13.5 g | 3.8 g |
| saturated | 4.9 g | 1.4 g |
| Carbohydrate | 5.6 g | 1.6 g |
| sugars | 3.8 g | 1.1 g |
| Fibre | 0.4 g | 0.1 g |
| Sodium | 756 mg | 214 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 9 3/4 cups burgundy wine
- 2 1/2 cups soy sauce
- 15 garlic cloves, finely chopped
- 1 cup molasses syrup
- 4 3/4 tablespoons ground black pepper
- 2.2 kg lean meat, sliced into thin strips about 1/8 - 1/4 inch (3-6 mm)
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 marinate 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, shaking off any excess.
- Lay the meat/poultry evenly onto the dehydrator racks, leaving 6 mm of space between each strip of meat/poultry.
- Dry meat poultry at 64 °C for 6 hours or until thoroughly dry.
- Let the strips cool completely, then store them in airtight bags or jars — or in the freezer if you are keeping them for months rather than weeks. Jerky sealed while it is still warm sweats inside the bag and is the one that goes mouldy.
