A top-of-the-line beef or moose jerky recipe that can be done in just 12 hours. Sliced rump roast is marinated in soy sauce, brown sugar, and liquid smoke then dried in a dehydrator.
Ingredients
- 3 pounds rump roast
- 3 cups soy sauce
- 3 cups packed brown sugar
- 4 fluid ounces hickory-flavored liquid smoke
Directions
Step 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.
Step 2
Combine soy sauce, brown sugar, and hickory-flavored liquid smoke in a large bowl; blend well. Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes.
Step 3
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. 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 (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 1129 | |
% Daily Value * | |
Total Fat51g | 65% |
Saturated Fat15g | 77% |
Cholesterol138mg | 46% |
Sodium7357mg | 320% |
Total Carbohydrate118g | 43% |
Dietary Fiber1g | 4% |
Total Sugars109g | |
Protein53g | |
Calcium127mg | 10% |
Iron6mg | 35% |
Potassium1184mg | 25% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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