To make ginger juice:

1. Lay a clean kitchen towel on surface.
2. Using the fine side of a grater, grate ginger onto towel.*
3. Gather corners of towel and squeeze ginger juice into small bowl, wringing firmly.
4. Measure 2 tablespoons; set aside.
5. Discard ginger pulp.

To marinade:

1. Combine ginger juice, pineapple juice, soy sauce, brown sugar, salt and pepper in 2-quart plastic bowl with sealable lid.
2. Submerge all meat in marinade.
3. Cover with lid and shake to coat meat well.
4. Place in Sub-Zero refrigerator and marinate for 8 hours or overnight.

To dehydrate:

1. Lay strips of meat over surface of 2 or 3 Wolf dehydration racks.
2. Discard marinade.
3. Position oven racks at rack positions 1, 3 and 5.
4. Place prepared racks of meat in Wolf oven.
5. Place door stop on door latch.
6. Touch or turn oven to Dehydrate*** at 140°F for 6 to 7 hours, turning jerky over after 1 1/2 hours.
7. Continue to dehydrate or until meat is dry to the touch.
8. Remove from oven, cool and place in airtight container.

*To use the food processor: Cut ginger into 1/2-inch pieces and place in small food processor. Process until ginger is coarsely chopped. Continue as above to squeeze out juice.

**To make slicing easier, slightly freeze meat before slicing.

***Follow the Wolf oven’s Use and Care guide to prepare the oven for dehydration.