Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Smoke | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 1/2 lbs lean flank steak, cut into 1/4 inch slices
- 2 teaspoons ground oregano
- 2 teaspoons salt
- 3/4 cup red wine vinegar or cider vinegar
- 2 onions, chopped
- 2 cloves garlic, sliced
- 1/2 teaspoon fresh coarse ground black pepper
- 1 teaspoon liquid smoke
- =
Directions
Place all ingredients in a plastic zipper bag and refrigerate overnight.
The next day, if using your oven to dry, cover your oven racks with foil and preheat oven to 180 degrees F.
Transfer drained meat to baking racks and dry for approximately 6 hours; depending on how thick the meat slices are, drying could take between 5 and 7 hours.
Be sure to place a couple of potholders in the oven door to keep it slightly ajar so moisture can escape and the meat can dry more thoroughly.