Beef or Moose Jerky recipe

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Ingredients

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

Nutrition Info

1129.1 calories
carbohydrate: 117.6 g
cholesterol: 138.3 mg
fat: 50.5 g
fiber: 1 g
protein: 52.9 g
saturatedFat: 15.4 g
servingSize: -
sodium: 7357.3 mg
sugar: 108.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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. 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.

  3. 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.

Recipe Yield

6 to 8 servings

Recipe Note

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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