| 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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