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· Non Typical
2,262 Posts
Mine is similar - slice meat between 1/8 and 1/4 inch thick. Marinate in equal parts teriaki and worcestire sauce with brown sugar (keep adding and when you think you have added enough, add more. Longer the marinate the better, I like at least two days before the dehydrator. When I out on racks, I shake black opepper over it for more kick.
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