Let's make something expensive. So I'm going to use this cut of pecania and I'm going to make some green jerky. So I got some of the fat trimmed off. I'm going to leave just a little bit and cut against the grain. We're going to start out with one can of chupotele's in a dough boat. Now you're going to need a healthy pour of the papi. Some more chest or shiitake sauce. We're going to go with the juice of three lines. We're going to throw in a few sprigs of some cilantro. Now we open the top on our Dano chupotele so we can pour a bunch of that in there. Let's dump this in. Now I'm actually going to throw this in my freezer and let it freeze for a couple days. Alright so it's been a couple days and now that my top is ripped off I'm going to have to place it in a nose-zip block bag and we're going to throw this out. Now we got it thrown out. That's what it should look like. Let's get it dehydrated. In the dehydrated there they go in 160 degrees. Alright it's been four and a half hours. Let's peep our results.