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Beef or Moose Jerky

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."

Rate/Review | Read Reviews (7)

What to Drink?
	Zinfandel
	The South Mission Mango

Prep Time:
1 Hr

Cook Time:
12 Hrs

Ready In:
13 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 to 8 servings

Ingredients

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

Directions

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.