Ingredients

• 3 pounds rump roast
• 3 cups soy sauce
• 3 cups packed brown sugar
• 4 fluids ounces hickory-flavored liquid smoke

Instructions

1. 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.
2. 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.
3. 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 per serving