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Machine Recommendation
1 Zone / 16 Tray / 2.56m² Tray Area
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Ingredients
- 2 tablespoons gourmet sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon salt
- 1 tablespoon minced ginger
- 2 garlic cloves, minced
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried red pepper flakes
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 pound (450g) chicken tenders
Instructions
- Mix all ingredients except chicken tenders in a bowl.
- Place pieces of chicken tenders in a plastic resealable bag and use a meat tenderizer to pound until it becomes 1/46 mm thick.
- Add the pounded chicken to the sauce and marinate overnight.
- Separate chicken tenders from marinade and dehydrate at 66°C for 6 to 16 hours, or according to manufacturer's dehydrating directions.
- When chicken tenders has reached doneness; set aside to cool.
- Store dehydrated chicken jerky in an air-tight container. Refrigerate if chicken jerky is still damp. Don't refrigerate if it is completely dry.
