Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
Prep time
12 hours
Dehydrating time
6-10 hours
Ingredients
- 2 pounds (900g) sliced lean meat
- 1/2 gallon (1.9 L) water
- 1/4 cup plus 1 Tbsp. salt
- 1/4 cup sugar
- 2 Tbsp. liquid smoke
- 1/2tsp. black pepper
- 1/2tsp. smoked paprika
Ingredients
macros
- 2 pounds (900g) sliced lean meat
- 1/2 gallon (1.9 L) water
- 1/4 cup plus 1 Tbsp. salt
- 1/4 cup sugar
- 2 Tbsp. liquid smoke
- 1/2tsp. black pepper
- 1/2tsp. smoked paprika
Instructions
- Cut strips into 1/4 inch (6 mm) thick slices. Prepare the brine by mixing all the ingredients.
- Soak meat strips in the brine overnight.
- Pour off brine. Rinse and pat meat dry.
- Place meat slices on dehydrator trays and dry at 145-155°F (63-68°C) for 6-10 hours.
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