Beef or Moose Jerky

A summit zenith of the line beef jerky that can be over and done with in just 12 hours. Sliced rump roast marinated in soy sauce, brown sugar, and liquid smoke later dried in a dehydrator for 12 hours.

The ingredient of Beef or Moose Jerky

1. 3 pounds rump roast
2. 3 cups soy sauce
3. 3 cups packed brown sugar
4. 4 fluid ounces hickory-flavored liquid smoke

The instruction how to make Beef or Moose Jerky

1. Slice roast into slabs more or less 1/4 inch thick, (Note: you can have this finished at the grocery addition or butcher). Trim off all of the fat from the edges. Cut the slabs into pencil-like strips (about 1/4 inch wide), and not quite 4 inches long.
2. In a large bowl, supplement the soy sauce, brown sugar and hickory-flavored liquid smoke; mixture 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 just about 12 to 20 hours, depending how dry you gone your jerky. stand-in the trays after 6 hours. For example: Bottom tray on the order of top, height tray approximately bottom, second tray from bottom to be second tray from top, and so on.

Nutritions of Beef or Moose Jerky

calories: 1129.1 calories
carbohydrateContent: 117.6 g
cholesterolContent: 138.3 mg
fatContent: 50.5 g
fiberContent: 1 g
proteinContent: 52.9 g
saturatedFatContent: 15.4 g
servingSize:
sodiumContent: 7357.3 mg
sugarContent: 108.9 g
transFatContent:
unsaturatedFatContent: