Beef or Moose Jerky recipe
All Recipes Appetizers and Snacks Meat and Poultry Jerky RecipesIngredients
- 3 pounds rump roast 3 cups soy sauce 3 cups packed brown sugar 4 fluid ounces hickory-flavored liquid smoke
Nutrition Info
- 1129.1 caloriescarbohydrate: 117.6 gcholesterol: 138.3 mgfat: 50.5 gfiber: 1 gprotein: 52.9 gsaturatedFat: 15.4 gservingSize: -sodium: 7357.3 mgsugar: 108.9 gtransFat: : -unsaturatedFat: : -
Directions Beef or Moose Jerky
Directions
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Slice roast into slabs approximately 1/4 inch thick, (Note: you can have this done at the grocery store or butcher). Trim off all of the fat from the edges. Cut the slabs into pencil-like strips (about 1/4 inch wide), and about 4 inches long.
In a large bowl, combine the soy sauce, brown sugar and hickory-flavored liquid smoke, blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes.
Place the meat in a food dehydrator for about 12 to 20 hours, depending how dry you like your jerky. Rotate the trays after 6 hours. For example: Bottom tray on top, top tray on bottom, second tray from bottom to be second tray from top, and so on.