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Suggest a better descriptionMarinate the 1/4" thick meat strips for 1 hr, then drain. Place on trays to dry. Dont overlap, and turn meat at least once during drying. Dry 145 deg. for 8-10 hrs. It is ready when it bends like a green willow without breaking. Long term storage should be in refrig. Posted to MM-Recipes Digest by "Deborah K?hnen"
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 89 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1848.8mg | 64 % | |
Potassium 691.9mg | 18 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 19.6g | ||
Protein 2.6g | 4 % | |
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: 89
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