Slice the meat into strips against the grain, 1/4-inch thick and 1-inch wide. (If necessary, freeze the meat for up to 2 hours to facilitate slicing.)
In a large, wide bowl, combine the remaining ingredients. Place the meat in the marinade, cover, and refrigerate to marinate overnight, turning occasionally.
Preheat the oven to its lowest setting, between 145 and 150 degrees F.
Line 2 large baking sheets with foil and top with 2 heavy wire racks. Drain the meat, pat dry, and arrange evenly on the racks without touching. Place in the oven, leaving the oven door open a crack for air circulation. Leave in the oven until dry, but still firm (not spongy or brittle), 10 to 12 hours, depending upon the thickness of the meat, turning once or twice during the process.
Remove from the oven and store in waxed paper at room temperature for up to 2 days. Wrap in plastic and refrigerate to store for up to 1 week.
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|Serving Size: 1 Serving (1023g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1059 (52%)|
|Amt Per Serving||% DV|
|Total Fat 117.6g||157 %|
|Saturated Fat 47g||235 %|
|Monounsaturated Fat 49.8g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 426.4mg||131 %|
|Sodium 1879.7mg||65 %|
|Potassium 3608.9mg||95 %|
|Total Carbohydrate 52.8g||16 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 46.7g|
|Protein 189.5g||271 %|
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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: 2052
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