Beef or Moose Jerky
Ingredients
- 3 pounds rump roast
- 3 cups soy sauce
- 3 cups packed brown sugar
- 4 fluid ounces hickory-flavored liquid smoke
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Instructions
- Slice roast into slabs approximately ¼-inch thick. Trim off fat from the edges. Cut the slabs into pencil-like strips, about ¼-inch wide and about 4 inches long.
- Whisk soy sauce, brown sugar, and hickory-flavored liquid smoke together in a large bowl. Add meat and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
- Remove meat from marinade and shake off excess. Discard remaining marinade. Place meat strips in a food dehydrator for about 12 to 20 hours, depending on how dry you like your jerky. Rotate the trays after 6 hours.
Source
Original recipe: View Original