Recipe by Richard Sasseville
"A top of the line beef jerky that can be done in just 12 hours. Sliced rump roast marinated in soy sauce, brown sugar, and liquid smoke then dried in a dehydrator for 12 hours."
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packed brown sugar
4 fluid ounces
hickory-flavored liquid smoke
It was simple to whip up and made the whole house smell wonderful. A great treat for the jerky lovin man in your house, kids loved it too! The taste was so rich and flavorful. A great way to get rid of those darn rump roasts.
To bland for my taste and way to much soy flavor!
This is a great recipe. If you like the flavor of Teriyaki Jerky add teriyaki sauce to this recipe.
Personally I used Top Round. I found it pre-thin cut at the Commissary on base. I dont know if you can get it like that at a regular grocery store but it works great and the meat isnt as fatty.
It is really good. For more flavor just add garlic powder, onion powder, basil. Just use your imagination and spices.
use all the time
This recipe as is was very very good. But the next time I will cut back on the sugar. My Boy Scouts loved it. So did my family. Just a little to sweet for my taste but so easy to make. I will certainly do this again. The nice thing is its not as salty as the packaged mixes.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef or Moose Jerky
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 454
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