In a small glass bowl, combine all of the ingredients except the meat/poultry. Mix thoroughly.��
Place a layer of meat/poultry into a glass baking dish. Spoon sauce mixture over each layer.��
Repeat until the meat/poultry is 3-4 layers deep in the pan.��
Cover tightly and marinade for 6-12 hours in the refrigerator or overnight. Stir occasionally to keep the meat/poultry coated in marinade. The longer the meat/poultry stays in the marinade, the more flavour will be absorbed.��
Remove the meat/poultry from the marinade, removing excess marinade.��
Lay the meat/poultry evenly onto the dehydrator racks, leaving 1/4 inch (0.6cm) of space between each strip of meat/poultry.��
Dry meat poultry at 145°F-150°F (63-66°C) for 4-7 hours or until thoroughly dry.
