Machine recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Serves
Prep time
12 hours (Overnight)
Dehydrating time
6-10 hours
Ingredients
- 2 pounds (900g) venison or beef
- 1/2 cup brown sugar
- 1/4 cup pineapple juice
- 1 Tbsp. black pepper
- 1 Tbsp. lemon juice
- 1 Tbsp. minced garlic
- 1 Tbsp. paprika
- 1/4 cup Worcestershire sauce
- 1/2 cup soy sauce
- 1 tsp. sriracha sauce
Ingredients
macros
- 2 pounds (900g) venison or beef
- 1/2 cup brown sugar
- 1/4 cup pineapple juice
- 1 Tbsp. black pepper
- 1 Tbsp. lemon juice
- 1 Tbsp. minced garlic
- 1 Tbsp. paprika
- 1/4 cup Worcestershire sauce
- 1/2 cup soy sauce
- 1 tsp. sriracha sauce
Instructions
- Cut pre-frozen venison or beef into 1/4 inch (6 mm) thick slices.
- Mix all ingredients and coat strips in the sauce.
- Cover and refrigerate overnight.
- Place beef or venison slices on dehydrator trays and dry at 145-155°F (63-68°C) about 6-10 hours.
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