1 lb. rib roast, sliced into strips
2 cups whey (drained from yogurt)
fresh ginger
fresh garlic
sea salt
pepper
(optional) hot pepper
honey
Mix in a blender: a one inch chunk of fresh ginger root, two or three peeled cloves of garlic, and a little whey.
Add a couple of tablespoons of honey, sea salt and pepper, and the whey. Blend together.
Lay down one layer of strips of meat in a glass bowl (I actually use my pyrex loaf pan). Pour the garlic ginger mix just to cover.
Lay another layer of meat, and pour more liquid over it.
Repeat until all the meat and all the liquid is in the bowl.
Cover and place in the fridge for 8 hours or overnight.
These can be dehydrated either in the oven or a dehydrator. My oven's lowest setting is 170F degrees, which kills enzymes and bacteria (it's no longer raw) but it's quicker. Using the dehydrator you can maintain all the benefits of the probiotics.
For the oven:
For the dehydrator: follow the directions for your dehydrator. If you want these to be probiotic and raw, keep the setting at or below 115F degrees.
2 cups whey (drained from yogurt)
fresh ginger
fresh garlic
sea salt
pepper
(optional) hot pepper
honey
Mix in a blender: a one inch chunk of fresh ginger root, two or three peeled cloves of garlic, and a little whey.
Add a couple of tablespoons of honey, sea salt and pepper, and the whey. Blend together.
Lay down one layer of strips of meat in a glass bowl (I actually use my pyrex loaf pan). Pour the garlic ginger mix just to cover.
Lay another layer of meat, and pour more liquid over it.
Repeat until all the meat and all the liquid is in the bowl.
Cover and place in the fridge for 8 hours or overnight.
These can be dehydrated either in the oven or a dehydrator. My oven's lowest setting is 170F degrees, which kills enzymes and bacteria (it's no longer raw) but it's quicker. Using the dehydrator you can maintain all the benefits of the probiotics.
For the oven:
- Preheat your oven to its lowest temperature.
- Arrange marinated meat on a drying rack and place over a cookie sheet or roasting pan to catch the drips.
- Dry the meat in the over on low for several hours. You have to test it occasionally to see when it is dried out but still a little chewy. If you let it go for too long it gets crispy, which is fine, still tastes good and preserves the meat, but doesn't give that satisfying jerky experience. The first time I tried making jerky I ended up with meat cheetos - they were so crispy. About 6 hours is right in my oven, but yours may be different.
For the dehydrator: follow the directions for your dehydrator. If you want these to be probiotic and raw, keep the setting at or below 115F degrees.