Chinese Jerky

• 3 pounds caribou steaks or venison, or bison
• 3 cloves garlic minced
• 1 tablespoon ginger fresh, minced
• 2 tablespoons sesame oil
• 1/2 cups soy sauce, tamari
• 2 teaspoons red pepper flakes
• 1 tablespoon honey
• 1/2 teaspoons white pepper
• 4 tablespoons sherry dry

1. Cut meat diagonally crosswise into 1/4 inch thick, 2 inch wide strips.
2. Trim away any fat or gristle.
3. Transfer to a non-metallic eg.
4. glass pan.
5. Add the other ingredients and marinate for 24 hours refrigerated.
6. Follow the directions according to your dehydrator (if you have one).
7. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate).
8. Preheat oven to 225 degrees F.
9. Line two large baking sheets with foil and set wire racks on top.
10. Arrange the meat on racks in single layer.
11. Bake 30 minutes.
12. Reduce heat to 175 degrees F and continue drying meat another 4 hrs or more.
13. Leave meat on racks to cool and continue drying for several hours before bagging it.

caribou steaks, garlic, ginger fresh, sesame oil, soy sauce, red pepper, honey, white pepper, sherry dry

Taken from recipeland.com/recipe/v/chinese-jerky-50852 (may not work)