02-26-2004, 06:11 PM
1 cup Soy sauce
4 ounces Mesquite smoke -- (hickory works well
-- also)
1/4 cup Water
1/4 cup Cayenne pepper
2 lb 's -- up to 3
Go to the butcher and have them slice a 2 or 3 lb rump roast into slices as
thin as bacon(It sometimes takes a while to convince them that you really want it as thin as bacon) put soy sauce and mesquite smoke in a gallon size ziplock bag. if the smoke came in a 4 oz bottle, use the water to rinse the bottle, pour water into bag. Add pepper. Close bag and let sit for a couple of hours. Trim all fat from the beef. Add beef to the mixture. Let sit for 5
or 10 minutes(I've not had any trouble if left overnight) Remove meat from bag one or two at a time, and lay on trays from dehydrater(I've never made it without a dehydrater). Put trays in dehydrater, opening ventsp to about half.
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4 ounces Mesquite smoke -- (hickory works well
-- also)
1/4 cup Water
1/4 cup Cayenne pepper
2 lb 's -- up to 3
Go to the butcher and have them slice a 2 or 3 lb rump roast into slices as
thin as bacon(It sometimes takes a while to convince them that you really want it as thin as bacon) put soy sauce and mesquite smoke in a gallon size ziplock bag. if the smoke came in a 4 oz bottle, use the water to rinse the bottle, pour water into bag. Add pepper. Close bag and let sit for a couple of hours. Trim all fat from the beef. Add beef to the mixture. Let sit for 5
or 10 minutes(I've not had any trouble if left overnight) Remove meat from bag one or two at a time, and lay on trays from dehydrater(I've never made it without a dehydrater). Put trays in dehydrater, opening ventsp to about half.
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