Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix Soy Sauce, liquid smoke, minced garlic, and (optional hot sauce) in large bowl. Set aside. | 2. Trim fat from beef. Discard. | 3. Slice beef into thin slices about 1-inch by 2-inches by 1/8-inch thick is about as small as I would go. Thinner slices dehydrate quicker! | 4. Add beef into marinate, stir, cover, and place in refrigerator. | 5. Periodically, about once per hour, stir beef and marinate. Marinate for 3 (minimum) to "whatever" hours. Longer marinating time equals more flavor. After about 12 hours, there is minimal change in flavor. | 6. Drain marinate from beef in colander. | 7. Place marinated meat slices on dehydrator trays. Try not to overlap the meat. Plug in dehydrator and follow manufacturer’s instructions for drying time. (Convection dehydrators will require more time and trays will need to be changed. Forced air dehydrators may not require tray changes.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	4		venison lean	2121.6048	0.0	418.3369	48.7788
kikkoman soy sauce	20	ounces		504.3333	0.0	112.2	2.8333
liquid smoke	8	ounces		504.3333	0.0	112.2	2.8333
garlic clove	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
habanero sauce	2 -10	drops		504.3333	0.0	112.2	2.8333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.