beef or moose jerky

Ingredients

• Servings: 6
• 3 pounds rump roast
• 3 cups soy sauce
• 3 cups packed brown sugar
• 4 fluid ounces hickory-flavored liquid smoke

Recipe

Cook Time: 12 hrs

Ready Time: 13 hrs


• 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.