Beef or Moose Jerky

Name: Beef or Moose Jerky
Prep time: 13 h
Cook time: 13 h
Total time: 13 h
Yield: 8
Cuisine: Global
Ingredients: 710 milliliters packed brown sugar; 4 fluid ounces fluid ounces hickory-flavored liquid smoke; 1 kilograms rump roast; 710 milliliters soy sauce

Beef or Moose Jerky might be a good recipe to expand your main course repertoire. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 680 calories, 56g of protein, and 13g of fat per serving. This recipe serves 8. Head to the store and pick up soy sauce, hickory-flavored liquid smoke, rump roast, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 13 hours.

Instructions

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.

Ingredients you will need

Liquid Smoke

Brown Sugar

Soy Sauce

Equipment you will use

Bowl

Place all of the meat into the bowl of marinade. Cover and place in refrigerator for at least 30 minutes.

Ingredients you will need

Marinade

Meat

Equipment you will use

Bowl

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.

Ingredients you will need

Meat

Equipment you will use

Dehydrator