Beef or Moose Jerky

Beef or Moose Jerky

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A height of the line beef jerky that can be ended curtains 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 approaching 1/4 inch thick, (Note: you can have this over and done with at the grocery buildup or butcher). Trim off all of the fat from the edges. Cut the slabs into pencil-like strips (about 1/4 inch wide), and roughly more or less 4 inches long.
  2. In a large bowl, swell the soy sauce, brown sugar and hickory-flavored liquid smoke; mix 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 practically 12 to 20 hours, depending how dry you once your jerky. different the trays after 6 hours. For example: Bottom tray as regards top, culmination tray vis-u00d0u00b0-vis 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:

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