Hawaiian Jerky
Yield
1 recipePrep
20 minCook
0 minReady
2 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
meat
lean, sliced |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | tablespoon |
brown sugar
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 1 | each |
garlic cloves
crushed |
|
| ¼ | cup |
pineapple juice
|
|
| ¼ | cup |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
meat
lean, sliced |
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
ginger
ground |
|
| 15 | ml |
brown sugar
|
|
| 1.3 | ml |
black pepper
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 1 | each |
garlic cloves
crushed |
|
| 59 | ml |
pineapple juice
|
|
| 59 | ml |
soy sauce, tamari
|
|
Directions
In a small glass bowl, combine all ingredients except meat.
Stir to mix well.
Place meat 3 to 4 layers deep in a container, spooning sauce mixture over each layer.
Cover tightly and marinate 6 to 12 hours in the 'fridge, stirring occasionally and keeping the mixture covered.
Layout on trays, 24 to 36 hours in dehydrator.
