To Make Ginger Juice:
Lay a clean kitchen towel on surface. Using the fine side of a grater, grate ginger onto towel.* Gather corners of towel and squeeze ginger juice into small bowl, wringing firmly. Measure 2 tablespoons; set aside. Discard ginger pulp.
Combine ginger juice, pineapple juice, soy sauce, brown sugar, salt and pepper in 2-quart plastic bowl with sealable lid. Submerge all meat in marinade. Cover with lid and shake to coat meat well. Place in Sub-Zero refrigerator and marinate for 8 hours or overnight.
Lay strips of meat over surface of 2 or 3 Wolf dehydration racks. Discard marinade. Position oven racks at rack positions 1, 3 and 5. Place prepared racks of meat in Wolf oven. Place door stop on door latch. Touch or turn oven to Dehydrate*** at 140°F for 6 to 7 hours, turning jerky over after 1 1/2 hours. Continue to dehydrate or until meat is dry to the touch. 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.