Ingredients
1 (1 1/4 ounce) package Hawaiian Luau marinade
3 lbs sliced carne asada meat (or any suitable red meat)
bamboo skewer (for oven drying)
aluminum foil (for oven drying)
Method
Sources
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Recipe1M+
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Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Professional copper saucepan — ultimate thermal control for sauces
Electric slicer for paper-thin charcuterie, cheese, vegetables
Italian pasta organized by shape — which sauce belongs with which pasta
Stackable bamboo steamer for dumplings, buns, vegetables
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Teriyaki glaze — chicken, salmon, stir-fry, grilling marinade
Professional copper saucepan — ultimate thermal control for sauces
Electric slicer for paper-thin charcuterie, cheese, vegetables
Italian pasta organized by shape — which sauce belongs with which pasta
Stackable bamboo steamer for dumplings, buns, vegetables
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add all wet/dry ingredients into a small saucepan. heat to boiling while whisking ingredients to blend. while marinade cools, cut sliced carne asada meat into 4 inch strips. should be no more than 1/4 inch thick. marinade meat strips for 12+ hours. lay marinated meat strips on dehydrating trays of your dehydrator unit, following manufacturer's directions to complete. for oven drying, hang marinated meat strips from top rack of oven using bamboo skewers. cover bottom rack with aluminum foil to catch drippings. dry in oven at lowest setting (~170 degrees propping door open slightly to release moisture) for 5-8 hours. check meat now and then to ensure proper drying. meat should be dried and flexible to bend in half without breaking. enjoy!