Mix all marinade ingredients in bowl. Pour over meat slices, thoroughly wet all sides of meat and layer in the marinating dish. Cover tightly and marinate in fridge overnight. Rotate meat layers every couple of hours if you can. Drain the marinated meat and spread nonoverlapping on dehydrator trays. For a chewy texture, slice the meat with the grain, or across the grain for more tender jerky. We threw the marinade and meat in Ziploc bags, sucked out the air and let them sleep overnight in the fridge. That way, dont have to worry about during them in the marinade or about them getting completely covered. Beezy; Heres the basic marinade Joe used...from the teeny little booklet that came with the machine: Posted by GARLIC.QUEEN on Jan 05, 1993 MM by Cathy Svitek Posted to MC-Recipe Digest V1 #740 by hurlbert
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|Serving Size: 1 Serving (540g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 856.9mg||30 %|
|Potassium 361.1mg||10 %|
|Total Carbohydrate 48.3g||14 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 48g|
|Protein 1.1g||2 %|
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Calories per serving: 192
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