One Pan Wonders
Backcountry Cooking at its Finest
Pineapple Jerky!
First, the marinade:
1 t salt
1 t ground ginger
1 clove garlic, minced
1/4 cup pineapple juice
1 T brown sugar
1/4 t freshly ground black pepper
Combine all of this in a glass bowl or baking dish. Add 2 1/2 pounds of thinly sliced beef (mine was pre-cut for fajitas) and toss to combine. Cover and refrigerate for at least one hour. Even better if you can let it stand overnight.
Before placing the meat on the dehydrator trays, toss it with the marinade again, to coat. Place in a single layer on trays. I use tray liners, but you don't have to. Discard any extra marinade.
I set the dehydrator on the highest temperature setting (155*F) and let it run. After about 2 hours, the jerky was about half done and I flipped over the pieces of meat. The jerky was completely dry after about 4 and a half hours. (Times will vary depending on how thick your meat is cut and your dehydrator.)
It is important that you let the jerky cool completely before bagging it up. The heat from the still-warm jerky will cause condensation on the bag.
First, the marinade:
1 t salt
1 t ground ginger
1 clove garlic, minced
1/4 cup pineapple juice
1 T brown sugar
1/4 t freshly ground black pepper
Combine all of this in a glass bowl or baking dish. Add 2 1/2 pounds of thinly sliced beef (mine was pre-cut for fajitas) and toss to combine. Cover and refrigerate for at least one hour. Even better if you can let it stand overnight.
Before placing the meat on the dehydrator trays, toss it with the marinade again, to coat. Place in a single layer on trays. I use tray liners, but you don't have to. Discard any extra marinade.
I set the dehydrator on the highest temperature setting (155*F) and let it run. After about 2 hours, the jerky was about half done and I flipped over the pieces of meat. The jerky was completely dry after about 4 and a half hours. (Times will vary depending on how thick your meat is cut and your dehydrator.)
It is important that you let the jerky cool completely before bagging it up. The heat from the still-warm jerky will cause condensation on the bag.
