| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | c | Soy sauce |
| 4 | oz | Mesquite smoke; (hickory |
| 0.00 -works well also) | ||
| 1/4 | c | Water |
| 1/4 | c | Cayenne pepper |
| 2 | lb | Rump roast; (up to 3) |
INSTRUCTIONS
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. From: Steve Herrick Date: 05-14-92 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 06, 1998
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