A top-of-the-line beef or moose jerky recipe that can be done in just 12 hours. Sliced rump roast is marinated in soy sauce, brown sugar, and liquid smoke then dried in a dehydrator.
Ingredients
- 3 pounds rump roast
- 3 cups soy sauce
- 3 cups packed brown sugar
- 4 fluids ounces hickory-flavored liquid smoke
Instructions
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1
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.
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2
Combine soy sauce, brown sugar, and hickory-flavored liquid smoke in a large bowl; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes.
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3
Place meat strips in a food dehydrator for about 12 to 20 hours, depending on 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.
Nutrition Facts
Per serving
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