| 1 Lb |
Flank |
Or London Broil |
| 1 tsp |
Salt |
|
| 1 tsp |
Ginger |
Ground |
| 1 Tbsp |
Brown sugar |
|
| 1/4 tsp |
Red Pepper |
|
| 1/8 tsp |
Cayenne |
|
| 1 Clove |
Garlic |
Crushed |
| 1/4 Cup |
Pineapple Juice |
|
| 1/4 Cup |
Soy Sauce |
|
Cut meat into strips about 3/16" thick. Combine all the ingredients except the
meat in small glass
bowl and mix well.
Place meat 3-4 layers deep in container, spooning sauce mixture over each layer.
Cover tightly and let marinate for 6-12 hours in the refrigerator; stirring
occasionally and keeping the mixture covered.
Lay the meat out on trays and put in the dehydrator for 34-36 hours.
You can also put a couple of cans of pineapple chunks with the juice in the
marinade or you can dehydrate them with the meat.
RuddeDogg