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Suggest a better descriptionTrim meat completely of fat and cut across grain into slices 1/8 inch thick. To aid in slicing meat thinly, freeze until ice crystals are formed. Blend all ingredients except meat in small bowl. Dip each piece of meat into marinade, coating well. Place in shallow dish. Pour remaining marinade over top, cover and refrigerate overnight. Oven method: Preheat oven to lowest setting (preferably 110 F). Place several layers of paper towels on baking sheets. Arrange meat in single layer on prepared sheets and cover with additional toweling. Flatten meat with rolling pin. Discard towels and set meat directly on oven racks. Let dry 8 to 12 hours (depending on temperature of oven). Dehydrator method: Arrange meat on trays in single layer and dehydrate 10 to 12 hours, depending on thickness. Store jerky in plastic bags or in tightly covered containers in cool, dry area. From the collection of Jim Vorheis Fidonet COOKING echo
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Serving Size: 1 Batch (1471g) | ||
Recipe Makes: 1 | ||
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Calories: 2190 | ||
Calories from Fat: 904 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 100.4g | 134 % | |
Saturated Fat 35.3g | 176 % | |
Monounsaturated Fat 47.1g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 843.7mg | 260 % | |
Sodium 5434.8mg | 187 % | |
Potassium 4951.5mg | 130 % | |
Total Carbohydrate 13g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 12g | ||
Protein 290g | 414 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2190
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