BEEF OR MOOSE JERKY
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.
Provided by Richard Sasseville
Categories Appetizers and Snacks Meat and Poultry Jerky Recipes
Time 13h
Yield 6
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 7357.3 mg, Sugar 108.9 g
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