Marinate 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|
|Calories from Fat: 2 (2%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 89
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