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Beef or Moose Jerky

4

780 min

Beef or Moose Jerky

Beef or Moose Jerky Photo 1

Time

780 min

Serving

6 persons

Calories

1129

Rating

4.00★ (12)

Cuisine

Author: Victoria Buriak
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

  • rump roast: 3 pound
  • soy sauce: 3 cups
  • packed brown sugar: 3 cups
  • fluid ounces hickory-flavored liquid smoke: 4 piece

Metric Conversion

Stages of cooking

Beef or Moose Jerky Photo 21
Beef or Moose Jerky Photo 32
Beef or Moose Jerky Photo 43
  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.
    Beef or Moose Jerky Photo 2
  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.
    Beef or Moose Jerky Photo 3
  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.
    Beef or Moose Jerky Photo 4

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