Ingredients
- 12 cups burgundy wine
- 3 cups soy sauce
- 18 garlic cloves, finely chopped
- 1 1/4 cups molasses syrup
- 3/8 cup ground black pepper
- 2.6 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.
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.
